Below are a series of Hungarian dishes served at the Hall as well as some recipes.
PREP TIME: 10 mins COOK TIME: 40 mins TOTAL TIME: 50 mins SERVINGS4 to 6 servings We like cooking chicken skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well if that's what you prefer. Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish. Ingredients 2 to 2 1/2 pounds chicken pieces, preferably thighs and drumsticks Kosher salt 2 to 3 tablespoons unsalted butter 2 pounds yellow onions (about 2 to 3 large onions) Freshly ground black pepper to taste 2 tablespoons sweet paprika, preferably Hungarian 1 teaspoon hot paprika or cayenne, or to taste 1 cup chicken broth 1/2 cup sour cream Method Salt the chicken pieces: Sprinkle the chicken well with salt and set aside at room temperature. Slice the onions: Slice the onions lengthwise (top to root).
Plate, $10 per person
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