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chicken hongroise recipe + question

Hey! I'm a culinary student right now at Johnson County Community College in Kansas (we have a really good culinary program, a pretty well-known one too!) and today we made something called Chicken Chasseur a la Hongroise, which was, well. Delicious. So I've decided to include the recipe! It makes two servings, but can easily be converted to more, or changed to use breast meat instead. (Just use a medium chicken breast in place of a leg and thigh.)


Hongroise Sauce
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
Salt TT
Pepper TT
2 ounces oil
2/5 ounces shallots or onions
1 cup Hongroise sauce
1 3/5 ounces tomato conassse, fresh
OR
4/5 ounce drained, chopped canned tomatoes
Salt TT
Pepper TT
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?

Comments

( 7 comments — Leave a comment )
genibane
Nov. 12th, 2012 07:26 pm (UTC)
There are all kinds of tasty veggie dishes I like to make for the holidays: carrots n'onions, roasted root vegetables, roasted brussel sprouts or roasted asparagus, all of which should match well with a poultry dish.
leatherfemme
Nov. 12th, 2012 07:30 pm (UTC)
Something green. Kale, broccoli, spinach, brussel sprouts...
janewilliams20
Nov. 12th, 2012 08:16 pm (UTC)
Agreed, that needs greens. I'd say nothing too strong, as there's already string flavours there. Maybe something as simple as white cabbage?
southernmyst
Nov. 13th, 2012 11:18 am (UTC)
Definitely something green - and something simple, to keep the focus on the dish you've put so much effort into.
tmiftm99_01
Nov. 13th, 2012 02:46 pm (UTC)
I'll echo all of these.
metamorphage
Nov. 14th, 2012 01:08 am (UTC)
Braised cabbage sounds great, actually. Any braised or roasted cold-season vegetable would probably be good - cabbage, brussels sprouts, turnips, etc.

Edit: Why is the egg yolk optional? Does it just thicken the sauce further?

Edited at 2012-11-14 01:09 am (UTC)
aitherion
Nov. 14th, 2012 01:16 am (UTC)
Yeah- it's a thickener and it makes it a little smoother if you add it in a liaison with the cream, but it'll still turn out okay if you're allergic to eggs or whatever and need to skip it.
( 7 comments — Leave a comment )

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