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Paprika Chicken - Poulet au Paprika
French Version of Chicken Paprikash! |
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Here is a French version of Chicken
Paprikash. It is quite similiar to
the Hungarian version but still worth trying.
3 Lbs. chicken, cut up
2 onions, chopped
1 or 2 cloves garlic, chopped
1/4 Lb. slab bacon, diced
2 Tbls. lard
2 Tbls. paprika
1 cup dry white wine
3/4 cup heavy cream
salt and pepper
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Take lard and add to pan. When pan is hot add chicken, onions, bacon and garlic and saute till chicken is browned on all sides. Sprinkle with paprika and add wine with enough water or stock to cover all ingredients. Season with salt and
pepper to taste. Cover and simmer for 45 minutes or until chicken is tender. If sauce is thin you can remove chicken and quickly cook down liquid or thicken with a butter/flour roux. Add the cream
and reheat without boiling. Serve over rice, dumplings or wide noodles.
Click on Hungarian Recipes for more fantastic recipes from Hungary!
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| Recipe Origin: Hungary |
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Submitted by: |
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Steve
New Jersey
United States |
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| This recipe has been viewed 9481 times. |
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