Hungarian Paprika Chicken

Ingredients for 4 servings:

• some clarified butter or oil
• 1 large chicken (corn-fed chicken)
• 4 large onions
• 4 garlic cloves
• 2 tbsp, leveled tomato paste
• ¼ liter white wine
• 1 liter vegetable broth
• 1 cup sour cream
• salt and pepper
• Cayenne pepper
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp caraway powder
• 1 tsp marjoram, shredded

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rustic poultry dish

First, wash and cut up the corn-fed chicken. Then, finely slice the onion and finely chop the garlic. Heat a little fat in a casserole dish and brown the chicken pieces, skin-side down. The skin releases fat, which can be drained off if you want a low-fat dish. Then, remove the meat from the pot and set aside. Sauté the onions and garlic in the pot until translucent. Add the tomato paste and fry briefly. Deglaze with white wine and reduce slightly. Now, add the stock and sour cream and bring to a boil. If you add the sour cream at this stage, the meat will become very tender and stay moist over very low heat, as the lactic acid bacteria will break down the protein. Add the chicken pieces and braise gently for about 45 minutes. At the end of the cooking time, remove the meat and keep warm. Continue cooking the sauce until the onions have almost dissolved. Add the spices and puree the sauce with a hand blender. Season to taste and return the meat to the pot.