Name: Paprikas Csirke Maries (Budapest Chicken Paprika)
Prep time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Flour; 2 c consomme Strong; salt and pepper to taste; 1 ts Sugar; 1 1/2 c Heavy cream; noodles Cooked, or Spatzle; 3 2-lb broiler chickens quartered; 6 lg Brown onions; 2 tb Paprika; butter Melt, in a large; 1/4 lb Butter

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INGREDIENTS

Flour
2 c consomme; Strong
salt and pepper; to taste
1 ts Sugar
1 1/2 c Heavy cream
noodles; Cooked, or Spatzle
3 2-lb broiler chickens; quartered
6 lg Brown onions
2 tb Paprika
butter; Melt, in a large
1/4 lb Butter

Servings

INSTRUCTIONS

Chop onions and fry lightly until light gold but not brown. When they have begun to glaze, rub in paprika and sugar. Salt & pepper the chickens, flour well (If desired) fry slowly and lightly in the paprika butter for 10 min. on each side. Keep flame moderate so as not to char the onions. Add 2 cups consomme stew the chickens in this for 20 min., turning them several times. Now add the heavy cream, blending into the sauce by tipping the skillet back and forth. Simmer all together until the sauce thickens a little. Remove from fire and skin each quarter carefully. Drain the sauce into a bowl, forcing the onions through a sieve. Wash the skillet so that no particles remain. (the sauce must be smooth and rich in texture and color.) Pour the sauce back in the skillet, taste for flavor and add more cream and paprika if desired. Stir away all lumps. Place chicken in the sauce, baste heat thoroughly without boiling. Serve on a hot round platter over a bed of buttered noodles or with a surrounding wreath of loose noodles or spatzle. Pour some of the sauce over the chicken & serve the rest separately. serves 6 Budapest Chicken Paprika - "Paprikas-Csirke Maries" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Paprikas Csirke Maries (Budapest Chicken Paprika)

Flour 
2 c consomme Strong
  salt and pepper to taste
1 ts Sugar 
1 1/2 c Heavy cream 
  noodles Cooked,  or Spatzle
3 2-lb broiler chickens quartered
6 lg Brown onions 
2 tb Paprika 
  butter Melt, in a large
1/4 lb Butter

Chop onions and fry lightly until light gold but not brown. When they have  begun to glaze, rub in paprika and sugar. Salt & pepper the chickens, flour  well (If desired) fry slowly and lightly in the paprika butter for 10 min.  on each side. Keep flame moderate so as not to char the onions. Add 2 cups  consomme stew the chickens in this for 20 min., turning them several times.  Now add the heavy cream, blending into the sauce by tipping the skillet  back and forth. Simmer all together until the sauce thickens a little.  Remove from fire and skin each quarter carefully. Drain the sauce into a  bowl, forcing the onions through a sieve. Wash the skillet so that no  particles remain. (the sauce must be smooth and rich in texture and color.)  Pour the sauce back in the skillet, taste for flavor and add more cream and  paprika if desired. Stir away all lumps. Place chicken in the sauce, baste  heat thoroughly without boiling. Serve on a hot round platter over a bed of  buttered noodles or with a surrounding wreath of loose noodles or spatzle.  Pour some of the sauce over the chicken & serve the rest separately. serves  6 Budapest Chicken Paprika - "Paprikas-Csirke Maries"    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (763g)
Recipe Makes: 6

Calories: 1492
Calories from Fat: 1007 (67%)

Amt Per Serving		% DV

	Total Fat 111.9g	149 %
	Saturated Fat 46.9g	234 %
	Monounsaturated Fat 39.6g
	Polyunsanturated Fat 16.6g
Cholesterol 462.7mg		142 %
Sodium 1578.3mg		54 %
Potassium 1262.8mg		33 %
Total Carbohydrate 33.5g		10 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 28.6g
Protein 87.5g		125 %
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Calories per serving: 1492

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