"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Paprikás (á la Mamagy) Recipe

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This recipe for Chicken Paprikás (á la Mamagy), by , is from Mark & Olivia's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judit Barcza (Olivia's grandmother)


2 large breasts (cut into 4 pieces)
4 thighs
4 drumsticks
1 very large or 2 medium size onions
1 large red or green fresh peppers
1 tomato fresh medium size
black ground pepper
Paprika (Hungarian "Szeged" brand)
2 - 3 tbsp of shortening of your choice (I use butter)
3 - 4 tbsp sour cream
egg noodles (12 - 16 oz. bag)

Wash meat well, place it on a large tray. Sprinkle salt, pepper, & paprika generously on both sides of the chicken pieces. Put aside.
Chop onion to small pieces. Over medium-low heat in a large pot, saute onions until glassy.
Turn up heat to medium-high, push onion to one side of the pot, and add chicken pieces one by one to sear (seal) for a couple of minutes on both sides.
Turn heat down to medium-low; add the cut up red-green pepper and tomato and a cup of hot water, mix it gently.
Let it come to boil and cook for 25-30 minutes.
Carefully turn pieces over, add 1 more cup of water and cook an additional 20 - 25 minutes.
Remove chicken pieces into a serving dish
Add 2 cups of hot water or chicken broth to the juice in the pot. Let it boil for a few minutes.
Transfer the mixture into a blender, add the sour cream.
Mix for 1 minute.
Pour over chicken pieces in serving dish.
Cook egg noodles according to directions.

Bon Apetit!




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