Hungarian Paprika Chicken

Ingredients for 2 servings:

• 1 chicken
• 2 tomatoes
• 2 bell peppers, red
• 4 onions, red
• 4 garlic cloves
• 1 pepper, red
• e.g. chicken broth
• n. B. white wine, e.g. Riesling or other dry white wine
• some lard, alternatively Butaris
• 1 tsp, heaped paprika powder, hot
• 3 tbsp, heaped paprika powder, sweet
• 1 cup whipped cream, approx. 200 g
• 1 cup sour cream
• e.g. tomato paste
• e.g. Paprika paste, if available
• n. B. salt and pepper, black
• 400 g spaetzle

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Finely dice the onions, roughly dice the bell peppers and tomatoes, and chop the garlic. Separate the chicken, season well with salt and pepper, and fry in lard until the meat is almost cooked. Remove the chicken pieces from the pan and set aside. Leave the fat in the pan. Add the onions and garlic to the pan and fry slowly until the onions are well cooked. Add the paprika and fry briefly for a slightly nutty flavor—not too long, or it will become bitter. Deglaze with a little water. Add the bell peppers and tomatoes and simmer for a few minutes. Season with a little tomato paste and paprika paste. Return the chicken pieces to the pan and pour in the chicken stock and Riesling. Don’t add too much; the meat should simmer in a little stock for about 30 minutes. Turn carefully occasionally to prevent sticking, and add more stock and/or wine if needed. When the meat is thoroughly cooked (after about 45 minutes), season the sauce again and pour in the whipped cream (I take the meat out briefly to make it easier to season and mix the sauce). The ideal cooking level should be as follows: onions are barely cooked, meat falls easily off the bone, and peppers still have a slight bite. Serve the chicken paprikash. You can stir in a larger or smaller dollop of sour cream, depending on your taste. Serve with spaetzle.