Hungarian Chicken

Hunters chickenRecipe courtesy of Easy Living

This delicious, easy and subtly spiced chicken stew is perfect to make ahead of time.  In fact, the flavour improves if chilled for a day before reheating and serving.  If making ahead of time, refrigerate overnight, allowing any fat to settle on the top. The fat is then easily removed and discarded with a spoon.

Serves: 4    Prep time:  10 mins     Cook time: 1 ½ hours    Cals per serving: 522     Fat:  33g

Ingredients:  2 tblsp olive oil; 2 onions, finely chopped;  4 cloves garlic, peeled and left whole; 2 tblsp Hungarian paprika; 8 large chicken thighs; 4 chicken legs; 3 fresh bay leaves; 400ml (13 fl oz) chicken stock; 1 x 400g (13oz) tin chopped tomatoes; sour cream to serve

Step One: Heat the oven to 180oC (gas mark 4).  Heat the olive oil over a medium heat in a large flameproof casserole dish or saucepan.  Add the onions and whole garlic and cook, stirring for 5-7 minutes, or until they have softened (without browning too much).

Step Two: Add the paprika, chicken pieces, bay leaves, stock and tomatoes.  Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.

Step Three: Remove the lid and cook for a further 25 minutes, or until the chicken is nicely coloured.  Skim off any fat with a large spoon. Serve with the sauce, topped with sour cream.

Tip: Using either legs or thighs for this dish (rather than breasts) gives a better texture and flavour for slow cooking.

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