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
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)
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
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.
“This rich and creamy dish is a favourite in winter. I normally make a lot enough to share with friends but, for an everyday dinner, I’ve halved the quantities.” Lindy Isherwood
- Recommended wine to accompany this dish: Ridgeback Merlot 2010