Hungarian Creamed Chicken Recipes

HUNGARIAN 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.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

HUNGARIAN CREAMED 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!

HUNGARIAN CREAM CHICKEN

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.