Hungarian Creamed Chicken Recipes

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.

Steps:

• Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.

Steps:

• 1. If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
• 2. Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don't want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
• 3. Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.) NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
• 4. Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don't cube for every one cup of water... just eyeball it). Also, add the Lawry's seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn't tell us about that until we saw her add it one day! ;) Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
• 5. While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.
• 6. When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth. OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)
• 7. FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse. It makes a lot of dumplings! But that is ok, they will be gone in no time!
• 8. Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
• 9. One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive... truly a wonderful comforting food!

Steps:

• Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Saute until lightly browned, about 5 minutes.
• Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
• Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with 1/2 teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
• In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.

Steps:

• Chicken:.
• Preheat oven to 425°F.
• Smash the garlic cloves, sprinkle with the 1 teaspoons salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Set half the garlic paste aside.
• Melt the butter in a small saucepan. Set a v rack or regular rack in a roasting pan and brush with some of the melted butter. Stir the remaining garlic paste, the paprika, porcini powder, caraway seeds, and a generous amount of black pepper into the remaining melted butter and cook over medium heat, stirring until fragrant, about 30 seconds. Cool. Smear chicken cavity with reserved garlic paste, then stuff with the shallot and lemon zest. Brush spiced butter over chicken and season with salt.
• Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
• Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently spread the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170°F, 20-25 more minutes.
• Move chicken to a carving board and let rest for 10 minutes before carving.
• To make sauce:.
• Whisk the horseradish into the sour cream. Carve the chicken and serve with the sauce and Parslied Egg Noodles for a great Hungarian dinner!

Steps:

• Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
• Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
• Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
• Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
• Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Steps:

• In a large mixing bowl add flour and water and mix till the mixture becomes a consistency that you can spoon off a cutting board into a large pot of boiling water. This will be your noodles for your cream chicken.
• Cut small amounts of the dough off with a small teaspoon into the boiling water. Make the noodles as small as possible. Boil noodles till they float to the top. Drain and wash with cold water. You may put noodles away till later when you are ready to use or serve right away.
• Next, wash chicken and put in roaster. Cut up green pepper and add to chicken in roaster. Cut up large onion and dice in small pieces. Fry in frypan till tender. Add paprika, stir, and then add to chicken in roaster.
• Put in oven, cover, and bake at 375 degrees for 1 and a half hours. When done, remove from oven.
• Place on top of stove and remove lid. Add whipping cream to chicken on medium heat and stir. Add 2 Tbsp. flour to thicken. Stir till sauce thickens. Serve over homemade noodles with chicken.

Steps:

• After cutting up fryer, sautee chicken, green pepper, onion in butter in large skillet until chicken turns white. Cook noodles according to directions on pkg. Drain. Transfer chicken, peppers, and onion into large dutch oven. Add cooked noodles, sour cream, paprika, salt and pepper.Mix well. Cook on low heat - very low heat - for one hour until chicken is tender. I have also used chicken breast tenders and boneless thighs for this recipe. They work great, also!