Freelance, event organiser, food tour guide, lifestyle designer. The organizer of the largest bushwalking and social community in Australia. So why not sponsor a walk to promote your business with my group? www.meetup.com/walkers-165
I was inspired to find and try vintage recipes after viewing the Mexican movie Like Water For Chocolate. In those old days, all the food was prepared by hand, and with time and love. Slow cooking nowadays has become a campaign to fight against the fast food trend in a fast paced world. I hope that this recipe will remind you of the sensual and beautiful ways of slow cooking. You maybe can't go in your backyard and kill a guinea hen these days, but what your heart has put into the cooking process is more important. I found this recipe in a vintage cookery book. At that time, colour printing has just been introduced to the publishing industry. This recipe is the way Hungarians like to cook their chicken for a traditional family meal.
Hungary Paprika Chicken - Image Source: Women's Day All Colour Cookery Book 9 (1976)
4 chicken wings/legs, skinned 500g peeled onions, finely chopped 2/3 cup chicken stock 2/3 sour cream 1 tablespoon paprika Snipped chives to finish Butter
Salt and Black pepper, freshly grounded
1. Melt a knob of butter in a large casserole dish, add the onions and garlic, over and fry on a very low heat for 45 minutes or when it turns golden and soft, almost like a purée.
2. Add the chicken legs/wings, increase the heat slightly and sprinkle the paprika, salt, pepper, and the purée over the chicken to taste. Continue to cook gently for a further 45 minutes or when the chicken is tender.
3. Add chicken stock during the cooking process if the casserole becomes too dry. But not too much chicken stock, traditionally the dish is served without too much sauce.
4. When cooked, transfer to a hot serving platter, spoon over the sour cream. Sprinkle with a few snipped chives on top.
5. Serve immediately with plain boiled rice or baked jacket potatoes.