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Paprika Chicken

This is the way the Hungarians like to cook their chicken - in a rich, pungent puree that gives the meat a delicious flavour.

ingredients

serves 4
Butter for frying
1/2 kg (1 lb). onions, peeled and finely chopped
1 garlic clove, crushed
4 chicken portions, skinned
1 tbsp sweet paprika
Salt and freshly ground black pepper
Approx. 150 ml (1/4 pint) chicken stock
1 x 141 g (5 oz) carton soured cream
Snipped chives to finish

method

1. Melt a knob of butter in a large flameproof casserole dish Add the onions and garlic, cover and fry on a very low heal for 45 minutes or until golden and soft - almost a puree.

2. Add the chicken. Increase the heat slightly and sprinkle in the paprika, and salt and pepper to taste. Spoon the onion over the chicken.

3. Continue to cook gently, covered, for a further 45 minutes or until the chicken is tender and the juices run clear when it is pierced with a skewer. Add a little stock from time to time if the casserole becomes too dry

4. Traditionally this dish does not have a sauce - the onion puree should just coat the chicken portions - so do not add too much liquid.

5. When cooked, adjust seasoning and transfer to a hot serve ing platter. Spoon over the soured cream. Sprinkle with a few snipped chives and serve immediately with plain boiled rice or baked jacket potatoes.

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