Paprikash is a decidedly Hungarian recipe. Like so many others, it
was adapted by the German and Croatian element as well. My Germanic grandparents
loved recipes that contained sour cream - I did not. As a result, in my family
we leaned toward the Viennese preparation for chicken, removing the skin,
breading and frying or baking in the oven. Nonetheless paprika was added to the
breading. This is a variation of "Wiener Backhendl" - where the skin is not
usually removed. My cousin Helene Gilly in Poppendorf served us a great Backhendl
Mittagessen - she said I know you prefer strudel but today gives Backhhendl.
We
also had a great Paprikash at a luncheon hosted by Dr. Walter Dujmovits - president
of the BG in his home in Stegersbach.
- 2 1/2-3 lb. broiler cut up and skinned (or use skinless and boneless breasts)
- 1/4 cup shortening (or substitute 1/2 cup cooking oil for butter & shortening)
- 1/4 cup butter
- 1/2 cup flour
- 1 tsp. salt
- 2 tsp. paprika
- 1/4 tsp. black pepper or half sharp paprika
- 2 beaten eggs
- dish of dry bread crumbs
Heat oven to 425°F. Wash chicken, pat dry. In oven melt shortening and butter in baking pan. Mix flour, salt, paprika and pepper. Coat chicken pieces thoroughly. Dip in egg and then breadcrumbs. Place chicken in melted shortening. Cook uncovered 30 minutes (half breasts 25 minutes). Turn over and cook another 30 (25) minutes. Should be fork tender. Garnish with parsley - serve with potatoes or rice with seasoned tomato sauce. A green vegetable or salad goes well with this.
Serves 4.