Hungarian Chicken Recipes

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

Steps:

• Combine flour, 2 tbsp paprika, salt and pepper.
• Dredge chicken pieces in flour mixture.
• Reserve left over flour.
• Add oil to large dutch oven.
• Heat oil over medium high heat.
• Add chicken and brown on both sides, about 10 minutes.
• Remove chicken from pot.
• Add little oil to pot (if bottom appears to be too dry).
• Add onion, red pepper, 1 tbsp paprika, and salt.
• Saute until onion is tender, about 2 minutes.
• Return chicken to pot, and add enough chicken broth to cover.
• Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
• Remove from heat and let paprikash cool down.
• Combine reserved flour and 1/2 cup sour cream.
• Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
• Add mixture to pot, stirring constantly.
• Simmer 5 minutes.
• Let cool down again and add remaining sour cream, stirring constantly.
• Sauce should be a very pale orange color (almost white).
• Cook about 1 minute until heated.
• Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.

Steps:

• Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.

Steps:

• In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
• With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
• In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
• Return the onions/mushrooms to the skillet of chicken livers --.
• Stir in the flour, paprika and salt; cook 1 minute --.
• Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
• Once thickened, remove from heat and stir in the sour cream until well blended --.
• Serve over your choice of pasta or rice --.
• NOTE:prep time only covers the time to slice the onions and mushrooms.

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

Steps:

• Sauce procedure: Cut whole chicken into it's constituent parts (breasts, thigh, etc.) and remove skin. Remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly) This step is critical.
• Cut all chicken pieces in half. This exposes the crucial bone marrow. The more marrow you expose, the better the sauce. I chop the wings into 4 or five pieces. Do not add giblets and neck.
• In large pot, combine chicken, salt, Paprika, chicken base, and enough water to just cover the chicken pieces.
• Cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. You want just a bit of bubbling.
• Do so until the chicken is thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I cook the chicken until it is on the verge of falling off the bone. This extracts maximum flavor from the chicken.)
• Strain mixture to separate liquid and chicken. Place chicken into a warm serving dish.
• Return liquid to pot, and vigorously mix in sour cream and milk. I use a whisk for this. Carefully bring the sauce to a boil and remove immediately from heat. Failure to remove promptly will result in very messy boiling over!
• Set burner to it's lowest setting and return pot to the burner to keep sauce hot. The sauce is basically finished at this point. You may wish to fine tune by adding more salt, sour cream, Paprika, and/or chicken base. I sometimes add a 1/2 cup or so of heavy cream for added richness. You may also want to skim most of the liquid fat from the sauce surface.
• Noodles procedure: Combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing.
• Add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. The consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. Add enough water to achieve this. I've never measured how much water I use, but think it's about 1/2 cup plus some. Actually, the consistency is not critical. I'm guessing you've made noodles (or dumplings) like this, and that additional, excruciating explanation is not necessary.
• Set a Dutch oven (good size pot) 2/3 full of water to boil. At this point, obviously the dough goes into the water. I place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2" size blobs which are then vigorously swept off the board into the boiling water.
• They are done when they float to the surface. A perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl.
• I cut perhaps 3-4 dozen noodles, let them cook (very quick), remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. If it looks like boiling over is about to occur, add some cold water.
• Finally: At this point you should have a pot of wonderful sauce, a bowl full of chicken pieces, and a bowl of noodles. For serving, place a good serving of noodles and half (maybe less) as much chicken into a flat bowl. Apply enough sauce to almost cover noodles and chicken.
• You may want to salt to taste. My wife likes pepper on it. I do not. In any case, Viola! That's it. I really want you to try this, as everyone on both sides of our family loves it. My instructions are laborious because attention paid to various details will produce a superb dish, while an average effort with average ingredients produce a result that is only very good.

Steps:

• Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate.
• Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt.
• Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
• With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
• Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
• Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.

Steps:

• Wash and cut up chickens into pieces. Heat butter in large skillet and fry chicken pieces till browned. Remove from skillet and keep warm. Pour off most of fat from skillet and add chopped onions and garlic, saute till tender, add paprika and cook for a minute, add salt and pepper to onion mixture. Add chicken broth and stir well to remove mixture from bottom of pan. In a large dutch oven or cooking pot, add broth mixture and bring to a boil, add chicken. Make sure there is enough liquid to just cover all the chicken (if there is not enough, then add some water or more broth.)Cook covered on low heat till chicken is so tender it will fall off the bones. Remove chicken to a platter when fully cooked. Combine flour and sour cream, mix into the pot, cook slow, stirring often until thickened and smooth. At this point if sauce is not thick enough, add cream slowly while still cooking on low until desired thickness. You want to achieve a sauce that is a consistancy of gravy, but not too thick. Once this is done you will need to make some dumplings as follows:.
• 3-C. flour.
• 5 eggs.
• 2 teaspoons salt.
• 1/4 C water.
• mix ingredients together until smooth. Drop batter by teaspoons into boiling salted water. Cook 10 minutes. Drain. Rinse with cold water. Serve on plates and top off with sauce and chicken. This can also be served with the traditional Hungarian Cucumber salad.
• Hungarian Cucumber Salad with Sour Cream:.
• 2 cucumbers.
• 1 lg clove garlic, pressed.
• 1 1/2 teaspoons salt.
• 2 T. vinegar.
• 1/2°C sour cream.
• Hungarian Paprika.
• Pare cucmbers and slice into thin slices, place in bowl,add garlic, toss with salt. Refrigerate for 2 hours. Drain cucumbers very well. Blend vinegar with sour cream and add cucumbers, mix well and sprinkle top with paprika generously, and serve.

Steps:

• Chop up onion. In a fry pan, fry the onion and add the paprika, and cook just a little bit.
• In a large roaster, add chicken and onion mixture. Add cut up green pepper. Add rice and the water.
• Cover and cook at 375 degrees F for 1 1/2 hours.