The Hungarian chicken recipe of PE resident, Lindy Isherwood, that will be featured in the July issue of the Woolworths TASTE magazine:

Serves 4 to 5

Preparation: 15 minutes

Cooking: 45 minutes

Ingredients

1 t Canola Oil

8-10 Chicken thighs (skin on)

Sea salt (to taste)

Medium-sized onion (peeled and chopped)

1 Clove garlic (finely chopped)

1t Paprika

Cayenne pepper, good pinch or to taste

3 Medium tomatoes, skinned and chopped

250g White mushrooms (halved)

250ml cream, or to taste

250g Rice noodles or rosmarino, cooked until al dente, for serving

Green leaves, for serving 

Method

Heat the oil in a saucepan and brown the chicken pieces on both sides. Remove and salt lightly.

In the same pan, gently simmer the onion and garlic for 5 minutes. Add a little salt, the spices and tomatoes and simmer fairly briskly for a further 5 minutes.

Return the chicken to the pan skin-side up and gently simmer with the lid off until the chicken is almost cooked, about 30 minutes.

Add the mushrooms and simmer until cooked, about 5 minutes. If there is too much liquid, pour off the excess. Add the cream and heat through.

Serve with the rice noodles or rosmarino and a leafy salad.

• Recommended wine to accompany this dish: Ridgeback Merlot 2010