Hungary

June 9, 2013 at 11:42 am | Posted in Northern & Eastern Europe | 1 Comment

So, a long hiatus from cooking experimental meals from other countries, gleaned from the internet.    A few unsuccessful dinners and a couple of whinges so I put this on hold.   But, we’re now back – partly because my parents got my kids an old fashioned spinning globe.

Thus, we’re taking on Hungary this week.    Hungary has some interesting aspects too it, not least of which is their language.   Unlike virtually the rest of mainland Europe, Hungary’s language has very different roots, more closely related to Korean and Japanese than the Romanic languages.   This is because the nation was settled by descendants of the Huns who marched across Europe centuries ago.      Another interesting aspect to Hungary is they’re basically the champion maths country;   many (if not the majority) of pivotal physicists in the last century, including many who build the first atomic bomb in The Manhatten Project, came from Hungary.    Lastly, they also hold the record for the most insane currency hyperinflation ever:  in 1946, the Hungarian Pengo (sadly now replaced) was printed in denominations of 100 quintillion  pengo.   That’s P100,000,000,000,000,000,000.

The Plan

While of course the national disk is Goulash, I wanted to try something a little different.   Here’s a  recipe I found from SBS Food for a chicken casserole

Hungarian chicken casserole
Ingredients

  • 1 tbsp butter
  • olive oil
  • 1 kg skinless chicken thigh pieces
  • 3 onions, thinly sliced
  • 2 cloves garlic, chopped
  • 2 tbsp sweet or hot paprika
  • 2 tbsp flour
  • 750 ml (3 cups) chicken stock
  • salt and freshly ground black pepper
  • sour cream (optional)

Method

  1. Preheat oven to 180°C.
  2. Heat a heavy-based fry 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.
  3. Add additional oil to 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.
  4. Pour onions and sauce over chicken, cover dish and place in the preheated oven. Cook for 1½ 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.
  5. Serve with noodles or mashed potatoes, and sour cream if u

The Event

This was a really simple recipe;   basically its chicken with onions bunged into the oven.   However, it really really works well, and isn’t too complex.    It’s got to be all about the paprika

The Outcome

Liam: “I like this one”

Chris: “Mmm, not sold.  Good, but not sure it’s great”

Jacq: “Nice!  Any more chicken?”

Me: I loved this one more than the rest of them.   You do need a lot of chicken though, Chris skimped on the packet size and we needed the last bit.  I suspect this would go well in a slow cooker too. + 1

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