Recipes 02-09-2015

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