Hungarian Braised Chicken
|Chicken||3 1⁄2 Pound|
|Fat||3 1⁄2 Ounce|
|Tomato puree||2 Teaspoon (1 Dessert Spoon)|
|Tinned lecso||3 1⁄2 Ounce|
|Onions||2 1⁄2 Ounce|
Clean chicken, wash thoroughly, cut it into pieces and salt it.
Heat fat in frying pan, fry the pieces in it rapidly, until they turn brown.
Then pour fat into another pan, cover the chicken and set it aside.
Put the bacon, cut into small cubes, into the fat, fry till pale yellow, then add finely chopped onions, and fry again.
Add red pepper, tinned lecso, and tomato puree, salt, stir, then pour over the chicken.
Replace chicken over the open flame, and braiseâ€”covered with lidâ€”over a hot flame for several mins., until the chicken is tender.
Dish with saute potatoes.
Use fresh tomatoes and green paprika instead of lecso during th esummer; taking 3/4 lb. fresh tomato and 1 1/2 lb. fresh green paprika, in which case tomato puree and even bacon can be dispensed with.