Makes 1 cup
1/2 ounce onion, minced
1 teaspoon Hungarian paprika
1 ounce (approximately) butter, preferably clarified
1 ounce dry white wine
1 cup chicken/veal veloute sauce
1. Sweat onion and paprika in butter until soft.
2. Add white wine and reduce by half.
3. Add veloute, simmer 10 minutes, and strain.
Chicken Chasseur a la Hongroise
Makes 2 portions, one leg and one thigh each
2 chicken legs
2 chicken thighs
2 ounces oil
2/5 ounces shallots or onions
1 cup Hongroise sauce
1 3/5 ounces tomato conassse, fresh
4/5 ounce drained, chopped canned tomatoes
1 ounce heavy cream
One egg yolk (optional)
1. Season chicken with salt and pepper.
2. Heat the oil in a brazier or large saute pan. Saute chicken only lightly- DO NOT BROWN, or the flavor will overwhelm the sauce.
3. Remove chicken from the pan. Cover and keep hot.
4. Add the shallots/onions to the pan and saute lightly without browning.
5. Add the Hongroise sauce and tomatoes and bring to a boil. Reduce slightly.
6. Place the chicken in the sauce. Cover and simmer slowly on the stove or in the oven at 325 F, 15 - 20 minutes, or until done.
7. When the chicken is done, remove it from the pan and reduce the sauce slightly over high heat; add tempered or heated cream and egg yolk. Check the seasonings.
8. Serve, covering each portion with 1/2 cup sauce. Best served over rice pilaf.
So there you go! A tasty recipe. But now I'm reaching a small issue- I kind of want to make it for Christmas, to go with the rice pilaf my grandma makes, but I'm hitting a small speedbump. I have absolutely no idea what kind of vegetable dish would go with this. In class we made braised red cabbage, but that's just because the methods matched- we made beef stew, too, but that's not really a good side. Any suggestions? Any tasty vegetable dishes you think could go alongside it?