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Sara Quessenberry
Recipe by Real Simple February 2007

Gallery

John Kernick

Recipe Summary

prep:
25 mins
additional:
25 mins
total:
50 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Season the chicken with 3/4 teaspoon of the salt and the black pepper. Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate. Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer. Return the chicken to pot. Transfer to oven. Bake until the chicken is cooked through, about 30 minutes. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired). Divide the chicken among plates and serve with a dollop of the sour cream and the cucumbers (if serving).Tip: This hearty Hungarian dish is traditionally served with flat egg noodles. You can also spoon it over white rice or instant polenta.

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Nutrition Facts

811 calories; calories from fat 67%; fat 60g; saturated fat 20g; cholesterol 258mg; sodium 1040mg; carbohydrates 14g; fiber 3g; sugars 9g; protein 4g.
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