From across the border in Austria try the charming red fruit and gentle spice of The Society's Blaufränkisch 2018, or the juicy sweet fruit of the Familie Mantler Zweigelt 2018 or 2019. The easy-going, ripe red berries and bramble of the Pinot Noir, Ostoros 2018 will do nicely too. His Kékfrankos, Péter Wetzer 2017 is all pure, fresh red fruits perfect to cut the sour cream, tomato and spices, while his Blumenthal Kékfrankos 2017 offers more weight and inherent spice to work with the smoky paprika and sweet peppers. The 2021 January Fine wine List has some real Hungarian treats to try from Péter Wetzer's organically farmed vineyards around the town of Sopron. This is a dish that works with both red and white wines and you need look no further than the region it originates in for something to pair pleasingly with it. Plain rice is also a very good foil to the spicy, smoky sauce, but a hunk of crusty bread is lovely too, because there is plenty of sauce to mop up. I like to serve it with flat noodles like tagliatelle or fettucine tossed in melted butter and chopped parsley, though the Hungarians often eat it with dumplings. If you used chicken breasts, chop into appropriate sizes, then serve, sprinkled with parsley. Much will depend on the size and thickness of the chicken pieces you have selected.Īdd the sour cream and stir until it is amalgamated and has heated through. Simmer gently for 20-25 minutes or so, or until the chicken is cooked through. Stir in the tinned tomatoes and chicken stock, simmer for another ten minutes, stirring all the time to amalgamate sauce and flour and spice mixture, then return the chicken to the pan. Cook for three or four minutes, stirring all the time to cook out the flour and coat the onions and peppers. Stir in the sweet and hot paprika and the flour. Fry until they are golden brown on both sides,then remove from the pan and set aside.Īdd the onions and peppers to the pan and gently fry for 10 minutes, then add the garlic and fry for a minute or two more. Season the chicken breasts or thighs with the salt and pepper and add them to the hot pan, skin-side down if you are using skin-on chicken. A little chopped parsley for decorationĪdd the olive oil to a sauté pan or deep frying pan on a medium heat.2 tsp hot smoked paprika (use 1 tsp of cayenne as an alternative).1 bell pepper, deseeded and diced or cut into strips (I prefer red pepper, but I understand that green is more traditional).2 garlic cloves, crushed or finely chopped.Whether you have the skin on or not is personal preference 2 chicken breasts or 6 chicken thighs (bone-in is best for the thighs but not vital).As long as the chicken is cooked through in the sauce you will be, as they say, laughing. Use whatever cut of chicken you fancy (or turkey or even pork), raise or reduce the amount of paprika and swap out the smoked or hot as you prefer, change the colour of the peppers, and generally play with the recipe to suit you. This is my version, and it's as easy as you like, but you can mess about with it as much as you like. I've always loved goulash and stroganoff, both of which use plenty of Hungary's delicious sweet paprika, so I figured we'd enjoy this, and by golly we did. One dish I didn't sample in Budapest, but which I've meant to have a crack at was chicken paprikash, and when I heard that we would soon be featuring some wines from Hungary (and Austria) in an upcoming communication I knew I had the perfect excuse to give it a go. I ate and drank with great gusto while there. The wines, too, were a revelation (this was 2005), and they've been getting better and better ever since. If you ever find yourself in this fascinating city, you really must visit the magnificently restored Central Market Hall for an insight into what the Hungarians love! Cornucopia is a word that comes to mind, with more paprika than you can shake a goulash at and in every form known to humankind: mounds of fresh, glistening peppers of every hue and swags of dried ones like tribal garlands goose and duck in all sorts of styles (some not as PC as others) butchers and delicatessens with strings of magnificent sausages and hanging salamis caviar, beautiful breads, cakes and strudels jar upon jar of pickles, preserves and jams ready-made meals, and I'll stop there before I drown in drool. Visiting an old friend in Budapest many years ago was a great pleasure on many levels, but the food and wine were clear highlights.
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