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Hungarian chicken casserole Directions
Hungarian cooking is renowned for its use of aromatic paprika,, which brings a deep, rich flavor to whatever itâ��s used in. Use sweet paprika for a mild flavor or a hot paprika if you like a hit of heat in this casserole. AC 1 tbsp butter Olive oil for cooking 1kg (2lb) skinless chicken thigh pieces 3 onions, thinly sliced 2 cloves garlic, chopped 2 tbsp sweet or hot paprika 2 tsp flour 750ml (1 Â½ pints) chicken stock Salta and freshly ground black pepper Sour cream, optional
Preheat oven to 180â�°C (350â�°F).
Heat a heavy-based frying pan 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 t 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 1Â½ 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.