Csirkepörkölt

Ingredients for 2 servings:

• 6 chicken drumsticks
• 6 chicken wings
• 2 onions, diced
• 2 cloves garlic
• 1 tsp cumin
• 3 tbsp paprika powder, hot or sweet, mixed if desired
• 2 tomatoes, (vine tomatoes) ripe, OR:
• 1 handful of cocktail tomatoes
• 1 pointed pepper, Hungarian, green or red
• 280 ml chicken stock, from the jar
• 3 tbsp rapeseed oil
• salt and pepper
• 3 tbsp flour
• 3 tbsp butter
• 100 ml milk or water, as needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

a Hungarian dish with chicken

Heat 3 tablespoons of rapeseed oil in a large pot and sauté the diced onion until translucent. First add the garlic, then the paprika and cumin, and mix everything well. Sauté briefly. Do not set the stove too hot to prevent it from burning. Now add the chicken and stir thoroughly until the meat and onions are mixed. Brown the chicken lightly on all sides. Be careful not to set the stove too hot. Now add the chicken stock to the pot. If you think there is too little liquid in the pot, you can add more water. Cut the tomatoes into 6 pieces and add the peppers into wide strips, along with 1-2 pinches of salt, to the pot. Cover the pot and simmer over very low heat for about 1 hour. Turn the meat occasionally. After 1 hour, thicken the sauce slightly. To do this, melt the butter in a small pot. Add the flour and stir well with a whisk. If the mixture seems very thick/dry right away, I gradually add enough water or milk until a creamy consistency is achieved. Now increase the heat, push the meat to one side of the pot, and add the cream a spoonful at a time, stirring vigorously with a whisk to break up the white butter-flour cream. This thickens the sauce slightly. Season the sauce with salt and pepper. I also like to add a cup of whipped cream; it softens the flavor, but it’s not necessary. Serve with Knöpfli or Spätzle.