A richly coloured Hungarian dish, Chicken Paprikash may be served with a cucumber salad and boiled rice. A light, white
Hungarian mine like Gabor goes well with this dish.
6 chicken pieces
1 teaspoon salt
2 teaspoon black pepper
1 oz. butter
2 large onions, chopped
1 large garlic clove, crushed
I2 tablespoons paprika
10 fl. oz. stock, prepared from chicken giblets or stock made from a stock cube
2 green peppers, white pith
removed, seeded and sliced
4 tomatoes, blanched, peeled and chopped
H tablespoons flour
5 fl. oz. sour cream
On a wooden board, rub the chicken pieces with the salt and pepper. Set them aside.
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and garlic and fry them
for 8 to 10 minutes, or until they are lightly coloured.
Stir the paprika into the onion.s and garlic and cook for a further 2 to 3 minutes.
Pour in the stock and add the chicken pieces, peppers and tomatoes to the pan. Cover the pan, reduce the heat to low and cook for 1 hour, or until the chicken is tender.
In a teacup, blend the flour with
2 tablespoons of the sour cream until the mixture is smooth.
Pour the flour and cream mixture into the saucepan and stir to mix. Increase the heat to moderate, bring to the boil and cook for 2 minutes. Pour in the rest of the cream, stir to mix and serve immediately.