One of the key spices in Hungary is Paprika, hence this recipe. We had it for lunch with a side order of Curried Potatoes, which I'm sure you'll just love.
Ingredients:
6 chicken thighs
3 crushed garlic cloves
100 ml of white wine
50 ml de Madeira or Port Wine
2 coarsely chopped onion
4 teaspoons of Hungarian Paprika
1 small can of diced tomato
250 ml of light cream
Olive Oil
Sal
Pepper
Preparation:
The night before marinate the chicken with the wines, garlic, salt and pepper.
The following day remove the chicken from the sauce and pat dry.
In a pan heat the olive oil and cook the onions for a few minutes until they are soft. Add the paprika and then the chicken. Mix well and allow the chicken to cook well on both sides (golden brown color)
Insert the tomato and season with the salt and pepper, and cook on medium heat for about 20 minutes.
Remove the chicken from the pan and display in a serving plate. Add the cream to the sauce and let it simmer for another 2 minutes. Remove from the heat and put the sauce in the blender to obtain a creamy orangey colored sauce.
Pour the sauce over the chicken and serve with Curried Potatoes.
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