Hungarian Chicken Casserole
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Preheat oven to 180°C.
Heat a heavy-based frypan over a medium heat. Add butter and a tablespoon of olive oil. Cook chicken pieces until golden all over. Set chicken pieces aside in an ovenproof casserole dish.
Add additional oil to the pan, if needed, with the onions and garlic and cook until they begin to soften, about 5-6 minutes. Sprinkle the paprika and flour over the onions and stir well for 1-2 minutes. Add stock and stir until it comes to the boil. Season to taste with salt and pepper.
Pour onions and sauce over chicken, cover dish and place in the preheated oven. Cook for 1½ hours, by which stage chicken will be tender. Uncover the dish and cook for 30 minutes more to reduce the sauce and intensify the flavour.
Serve with mashed potato or noodles, with green beans, sour cream and parsley, if using.
INGREDIENTES
1 tbsp butter
olive oil
1 kg skinless chicken thigh pieces
3 onions, thinly sliced
2 garlic cloves, chopped
2 tbsp sweet or hot paprika
2 tbsp flour
750 ml (3 cups) chicken stock
salt and freshly ground black pepper
mashed potato or noodles, to serve
steamed green beans, sour cream and chopped parsley (optional), to serve
Adicionado por: Natália Martins
Consultada: 1082 X