Hungarian Chicken (Sarah Leah Chase)

4 oz salt pork, cut into fine dice

2 large onions, cut into thin cresent slivers

1 large red bell pepper, diced

2 heaping T Hungarian paprika

1 T tomato paste

1 cup chicken broth

1/2 cup celery leaves, coursely chopped

5 whole chicken breasts, halved

1/4 cup flour

1 cup sour cream

salt to taste

In large skillet fry the salt pork over med-high heat until lightly browned and crisp, 7-10 minutes. Add onions and bell pepper to the salt pork and saute until the onion is soft and lightly browned, about 10 minutes. Remove the pan from heat and stir in paprika and tomato paste. When the mixture is bright red, stir in the chicken broth and celery leaves. Add the chicken to the skillet, cover and simmer slowly over med-low heat, basting the meat occasionally with the vegetable mixture. After 30 minutes, turn the chicken pieces over, cover again, and simmer until the chicken is very tender, about 45 minutes more. Remove chicken and cover to keep warm. Whisk together the flour and sour cream until smooth, then slowly whisk into the pan juices and veggies. Heat through but do not boil, stirring constantly. Season to taste with salt. Return chicken to skillet and coat with the sauce. Serve over noodles, rice or couscous.

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