Hungarian Roast Chicken With Horseradish Sauce 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.

BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 350ºF.
• In a medium-size saucepan, melt butter over medium heat.
• Stir in flour and cook, stirring, for 1 minute without browning.
• Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.
• Stir in horseradish, sour cream, sugar, mustard, and vinegar.
• Season with salt and pepper to taste.
• Arrange chicken breasts, skin side up, in a baking dish.
• Spoon half the horseradish sauce over chicken.
• Bake 45 minutes until chicken is tender.
• Broil chicken for 5 minutes to brown.
• Reheat remaining sauce and serve over chicken.

HORSERADISH POT ROAST

Steps:

• Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.

HUNGARIAN ROAST CHICKEN WITH HORSERADISH SAUCE

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!

CROCK POT ROAST WITH HORSERADISH SAUCE

Steps:

• For the roast: Combine seasonings and rub mixture over roast.
• Cover and cook on low for 8-10 hours in a slow cooker.
• Remove meat and let it rest for 15 minutes.
• Cut diagonally across the grain into thin slices.
• Serve with horseradish sauce.
• While the roast is cooking, prepare the horseradish sauce by combining all ingredients.
• Cover and chill.

PRESSURE COOKER HUNGARIAN CHICKEN

Steps:

• Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate.
• Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt.
• Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
• With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
• Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
• Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.