Hungarian Chicken

• For 4 people :
• Time: 1 hour
• Difficulty: Easy

Ingredients :

• 4 chicken thighs
• 1 red pepper
• 2 onions
• 2 pinches smoked garlic
• 250ml chicken stock
• 125g fresh cream
• 40g paprika from Hungary
• 2 bay leaves
• Two tablespoons of olive oil
• Salt and pearl of red pepper

Preparation :

1. In a large saucepan, brown the chicken thighs skin side down in olive oil. When they have a nice brown color, cook the other side then set them aside on a plate.
2. Cut the onions and pepper into brunoise, sauté for 2-3 minutes over high heat. Then add the smoked garlic and sauté for another minute.
3. Reduce the heat slightly and then add the paprika and stir constantly for a few seconds as the paprika can burn and become bitter quickly.
4. Stir in the chicken broth and mix everything together before placing the chicken thighs in the pan (along with the accumulated juices on the plate!)
5. Bring everything together before letting the pan simmer, covered, over low heat for 20-25min
6. Once the chicken is cooked, set it aside on a plate and let the pan cool off the heat for 1-2min.
7. Add the fresh cream and mix the sauce. Add the chicken thighs and cover them with the sauce. If you want to thicken the sauce, simmer it for a few more minutes.

For seasoning, we recommend salt from the Kalahari desert and a little red pepper pearl .

Your Hungarian chicken is now ready to be served! Accompany it with rice or grenaille potatoes.

Enjoy your food !