This Hungarian Chicken Paprikash (Chicken Hongroise) recipe is one of the plethora of chicken recipes in my grandma’s recipe books. My grandma is no longer around for me to ask, but my educated guess it that the large volume of recipes of the chicken variety were due to war and post-war financial constraints. There was the need to economise at home, and chicken was (and still is) the cheapest meat to come by. As there’s six mouths to feed at our house, I can relate! Wartime constraints may be a thing of the past, but chicken dinners are still kind to the family budget.
Thankfully, as well as being easy on the budget, this Hungarian Chicken recipe is surprisingly tasty. I say surprising because the ingredients are ordinary and the recipe is simple. I wasn’t expecting the moist and tender chicken pieces and more-ish sauce we enjoyed. Simple strategies like using butter and oven baking (not just pan frying) take this recipe to the next level.
If you’re looking for a simple and delicious, budget-friendly meal try out this Chicken Hongroise recipe. I’m interested to hear how it works out for you. Enjoy!
- 3½ lbs (1.6 kg) chicken pieces
- 3 oz (85 g) butter
- 2 onions
- ¼ pint (140ml) water
- 1½ teaspoons paprika
- 1 chicken stock cube
- 1 medium tomato
- Salt, pepper
- 2 tablespoons sour cream
- Sauté chicken in 2oz. (60g) butter until lightly brown. Put in casserole or baking dish, cover, bake in moderate oven for 30 minutes or until tender.
- Meanwhile, addremaining butter to pan drippings. Fry finely chopped onions and 1 teaspoon paprika until onion is transparent. Add water, crumbled stock cube, and peeled diced tomato. Add salt and pepper, bring to boil, reduce heat, simmer 5 minutes.
- Stir in sour cream. Pour over hot chicken pieces, sprinkle remaining paprika over.