Wednesday, June 8, 2011

Hungarian chicken casserole

Hungarian chicken casserole

1T butter (or substitute)
1T olive oil
1kg skinless chicken thigh pieces
3 brown onions - thinly sliced
2 cloves garlic, thinly sliced
2T sweet or hot paprika
2T flour
3cups chicken stock
salt and pepper
sour cream (optional but highly recommended)
Mashed potato and steamed green beans to serve.

Preheat over to 180 degrees.
Heat large fry pan over medium heat and add butter and olive oil.
Cook chicken until golden all over.
Place chicken into your casserole dish and set aside.
To the frying pan add the onions and garlic. Cook until onions have softened then sprinkle over paprika and flour. Stir through and cook a further 2 minutes.
Add stock and continue stirring until the sauce comes to the boil.
Season to taste.
Pour sauce over the chicken, cover dish and cook for 1 1/2 hours.
Uncover dish and cook for a further 30 minutes.
Once cooked, serve with mashed potatoes, green beans and a spoonful of sour cream.

The sour cream makes this dish wonderful and creamy.

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