Chicken Paprikash 2/9/15
8 Chicken thighs- with/without skin/bones
1 t vegetable oil
1 large onion
1 large red bell pepper
1 large green bell pepper
4 T paprika- from Hungary (Szeged)
¼ t dried marjoram
1 T flour
1 cup dry white wine
1 14pz can tomatoes-diced, drained
½ cup sour cream
Brown chicken thighs in oil in Dutch oven
Remove chicken and to the fat add onions- 5 min till soft
Add red and green peppers- to onions- sauté till slightly brown
Add paprika, marjoram, flour- stir scraping- should be fragrant
Add wine, tomatoes, 1 t salt
Return chicken, mix, bury chicken under paprika mix
Bring to simmer on cook top
Place in 300 oven- 30 min- check to see if done
Remove- can store 3 days in refrigerator at this point
Reheat mixture
Place sour cream in bowl, add some hot sauce and stir in sour cream, then return mixture to chicken
Stir, serve
Hungarian Cuc. Salad
1) Mix peeled, slice cucumbers in a plastic colander with 1/4C salt let sit 2hours
2) Squeeze out water from Cucs by hand and gently wipe off most of the salt
3) Mix 1/2c sugar ¼ C each (Olive oil and red wine vinegar), 1 red onion chopped and 1T Dijon mustard
4) Add cucs to above dressing mix refrig. 2hrs
5) Mix 2Tfresh dill and 2 t sweet paprika and to salad and serve