The Food and Booze Logs

A variation on Chicken Paprikash, an Hungarian dish. A creamy sauce with Hungarian bell pepper, wine and tomatoes enveloping lightly seared chicken.

For four you’ll need 400 g chicken breast, 1 Hungarian bell pepper, 1 tomato, 1 onion, 4 cloves of garlic, 1 dl red wine, 1 dl chicken broth, 2 dl sour cream, 2 tsp powdered paprika, 1 tbsp flour, fresh parsley to garnish, olive oil, 1 tbsp butter, salt and black pepper.

Cut the chicken breasts into smaller, but still fairly large pieces. Chop the bell pepper, tomato and onion.

Heat some olive oil in a cast-iron pan, or similar, on high. Sear the pieces of chicken until lightly browned, then remove from the heat and set aside.

Lower the heat to medium high, add a little more oil to the pan and melt the butter in it. Sauté the onion until browned, then add the bell pepper and tomato. Fry a few minutes, then add the pressed garlic and return the pieces of chicken to the pan.

Add the powdered paprika and stir to cover everything. Add the flour, stir to mix it evenly and keep frying, stirring now and then, for a few minutes.

Add the sour-cream, wine and chicken broth. Stir to mix and bring to a simmer and cook under lid for around 10 minutes, until the chicken is cooked through.

The sauce should be a smooth mix of broth and sour cream.

Check the taste and add salt and black pepper as needed.

Serve the Chicken Paprikash with rice. Garnish with the chopped fresh parsley.

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