Csirkepörkölt

Summary

Ingredients

• 6 chicken drumstick (s)
• 6 chicken wings
• 2 onion (s), diced
• 2 cloves garlic
• 1 teaspoon cumin
• 3 tablespoon paprika powder, hot or sweet, mixed if necessary
• 2 tomato (s), (vine tomatoes) ripe, OR:
• 1 handful cocktail tomatoes
• 1 pointed pepper, Hungarian, green or red
• 280 ml poultry stock, from the jar
• 3 tablespoon rapeseed oil
• salt and pepper
• 3 tablespoon flour
• 3 tablespoon butter
• 100 ml milk, or water, as required

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Instructions

1. Heat 3 tablespoons of rapeseed oil in a large saucepan and sauté the diced onion until it is nice and translucent. First add garlic and then paprika powder and cumin and stir everything well. Simmer briefly. Do not set the stove too hot so that it does not burn. Now add the chicken and stir thoroughly until the meat mixes with the onions. Now fry the chicken a little on all sides. Here, too, you have to be careful and don`t set the stove too hot. Now the poultry stock comes into the pot. If it seems to you that there is not enough liquid in the pot, you can still pour normal water. Cut the tomatoes into 6 pieces and put the peppers in wide strips and add 1-2 pinches of salt to the saucepan. Put the lid on and let everything simmer over a very low heat for about 1 hour. Turn the meat every now and then.
2. After 1 hour, the sauce is thickened slightly. To do this, melt the butter in a small saucepan. Add the flour and stir well with a whisk. When the mass appears very thick / dry, I gradually add enough water or milk until it has a creamy consistency. Now increase the heat, move the meat to one side in the saucepan and add the cream spoon by spoon, stirring the sauce vigorously with a whisk so that the white butter-flour-cream dissolves. This will slightly thicken the sauce. Season the sauce with salt and pepper. I also like to add a cup of whipped cream, it makes the taste milder, but it`s not a must.
3. Serve with Knöpfli or spaetzle.

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