Chicken Paprikash

Friday 23 September

We haven't done this since we started the blog!  But it's easy as Hungarian pie, and comes from the Larousse Treasury of Country Cooking. 

We used two chicken breasts, salted and peppered, but any part will do, or just the cut-up chicken.  Heat a pan with some oil in it, and brown the chicken pieces on all sides until golden; remove and reserve. 

In the same pan, sauté a chopped onion for a couple of minutes; then add a minced clove of garlic and about a half tablespoon of Hungarian paprika (to taste), and stir to toast a bit.  If you want more vegetables, as we generally do, you can double these amounts. 

Stir in a quarter cup of chicken broth until thoroughly mixed, return the chicken to the pan, cover and simmer around 30 minutes.  

When the chicken is tender and done, remove and keep warm.  Stir in a quarter cup of sour cream and simmer 5 mins., until softly bubbling.  Taste and correct the seasoning.  Serve the chicken napped with the sauce, sprinkled with a touch of parsley or a little more paprika.