I think it’s chicken paprikash. Hers is less saucy, from what I can see in the photo.
It’s a Hungarian classic and it’s delicious. But then, everything with (sour) cream is a hit in my house.
Mine in Budapest, most commonly served with button dumplings like in the photo. Love Hungarian cuisine and wine! Must go back!
Off the cuff dinner while watching the Wizard of Oz.
I had picked up a bag of Barramundi filets at B Js the other day. Previous to dinner I had made a cocktail we enjoyed out call ring of fire.
Part gin, part vodka, lychee liqueur, Pineapple juice,agave syrup and lime juice. Garnished with jalapeño slices that had been soaked in the vodka. I was able to replicate it pretty well
Trying to incorporate all that was in front of me I made a cream sauce with the jalapeños. Coated the fish in Mayo and the last of a bag of jalapeño potato chips which we had just been snacking on .
Lightly blackened cut string beans and broccoli and did a quick sauté
One of those, it worked! Yey
A recipe I pulled out of Mastercook years ago. Essentially Chicken Paprikash. I’ve adapted this recipe to accommodate me making 3 or 4 chicken thighs. (See notes at the bottom)
Hungarian Chicken
Recipe By :Copyright (C) 1995 by Heidi Rabel
Serving Size : 8 Preparation Time :0:15
Categories : Poultry
Amount Measure Ingredient – Preparation Method
16 chicken thighs
2 tablespoons olive oil
1 large yellow onion – peeled and chopped
4 ounces mushrooms – sliced about 1/4" thick
2 cups chicken stock
1 quart sour cream (I’m cutting WAY WAY back on this amount! That’s crazy talk! LOL)
2 tablespoons Hungarian paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
3 cups cooked rice or fettuccine
Preheat oven to 350 degrees. Heat oil in heavy skillet on medium high heat. Cook chicken until it is crisp and brown on both sides, about 15 minutes. Remove from the pan and set aside.
Turn the heat down to medium low, add the onion, and cook it until it is softened and translucent, about 5 minutes. Add the sliced mushrooms and cook for 5 more minutes, stirring constantly. Add remaining 5 ingredients, retaining 2 tsp. paprika, and mix thoroughly.
Transfer cooked chicken to the casserole dish and pour sauce over chicken. Sprinkle the top with remaining paprika and bake, uncovered for 25 minutes.
Serving Ideas : Serve over steamed rice or wide egg fettuccine.
NOTES : You will need a heavy oven-proof casserole dish. The only thing Hungarian about this old-time recipe is the Hungarian paprika, which is mellow and lacks the bitterness of other paprikas.
I cut the recipe in half using 4 chicken thighs (this were Frankenchicken thighs, and one per serving worked).
I cut WAY WAY WAY WAY WAY back on the amount of sour cream - the recipe is just crazy talk asking to use a quart of sour cream! LOL I maybe used 2/3 or 3/4 of a cup.
Red pepper flakes - did just a “shake” - and subbed Aleppo pepper for the remaining 1/4 tsp. called for in the halved recipe.
I “reduced” the chicken stock/onions/mushrooms a bit so there wasn’t too much liquid before adding the paprika, salt, Aleppo pepper and the sour cream. Pan was removed from the heat and sour cream whisked in, then poured over the chicken in the baking dish, then tucked into the oven.
Spot on, @Presunto. I reduce the “sauce” before adding the sour cream and pouring it over the browned chicken. Oh…and I usually keep the mushrooms the same amount as in the original recipe. Because I like the shroomy-oniony sauce.
Looks fabulous. I grew and dried Szegedi sweet peppers this summer, and have been meaning to make this dish to use some of the excellent paprika they made. Thanks for the reminder!
Tons of traffic on the street due to the general strike started last Thursday. It took us twice the time to go to the place to see an exhibition. On our way back, we were hungry and popped into the first place we saw a bit more decent, we briefly checked on phone before entering: a hipster ramen place according to critics of le Figaro, but it got ok comments. Hipsters or not, we entered.
Shoyu ramen with yuzu
Spicy miso ramen
We were wondering the meaning of hipster in this case. Music was hip-hop and loud, food portion was minuscule. Soup was ok and less fatty than the more traditional places. We left the place slightly hungry. Back home, we finished our meal with a portion of limoncello panettone.
Thanks! I thought it might be something like that. I made chicken paprikash recently after not having made it for years. It turned out really well. One thing I did was serve the sour cream on the side so I didn’t have to worry about heating it too much. Didn’t hear any complaints!
I just change my 5 liter barrel over from Old Fashioned’s to Manhattan’s They should only get better over the next few months . It was time for a change
I have a chicken spit in two which is marinating at the moment. I suspect the grill will be the cooking method.
The kids declined our offer for dinner, so no pressure. I can do “what I damn well please” as my wife informed me. Smoker or grill? Or combo of each which is where it maybe going.
Thanks! I love these little pans.
The cake actually domed a bit, but I shaved it off and inverted it for the pretty pattern on the bottom to be seen.
Five liters of cocktails?
Now that would excessive. 3 oz to test the blend was appropriate
Ok 6
It was a 5 liter barrel
Not dinner but wanted to share pictures from a glorious brunch my friend hosted today.
Four-cheese scrambled eggs with bacon over a bed of steamed kale (a surprisingly wonderful combination), sausage, fried potatoes, asparagus with Hollandaise, and sauteed tomatoes. On the side were rolls with butter, whiskey-laced apricot marmalade, and pepper jam. Delicious! Dessert was pumpkin pie. And there were Mimosas.
Quickie fridge/freezer dive - grilled turkey kielbasa, last dregs of Sauerkraut, creamed spinach and kale, and chicken pelmeni.
“No way coming out of the pan” artichoke/grilled onion/cheese frittata
Tonight husband (who is not a fan of olives) is traveling, so the kids and I decided to try a few things we knew we’d enjoy more than he would. We made the hot cheese olives (cheese puff crusted green olives) from the NYTimes, followed by Vinegar chicken with crushed olive dressing (Allison Roman recipe also NYT), served with roasted new potatoes, crispy brussel sprouts and asparagus. The meal was a total hit. Going in the rotation for sure.
Rock cod cooked in butter. Rice , sauteed vegetables , and pickled red cabbage. Wine to drink.Cheers
looks fabulous!
