A smoothy elegant Hungarian style chicken dish, traditional partnered with tiny home-made dumplings. The csipetke are , in fact ,rather like pasta.
4 chicken joints
3 tablespoons flour, well seasoned with salt and pepper
2oz (50g) lard or margarine, or tablespoon salad oil
8oz (225g) onions,finely chopped
4 oz (125g) green pepper, chopped
1 1/2 tablespoons paprika
1/4 pint (150ml) tomato juice
1 tablespoon salt
1 bouquet garni
2 tablespoons Pernod
5 oz (142 ml) carton soured cream
8 oz (225g) self-raising flour
1 teaspoon salt
1 heaped tablespoon finely chopped parsley
2 tablespoons cooking oil
1 Grade 3 eggs, beaten
3 to 4 tablespoons cold water to mix
Wash and dry chicken joints then coat all over with seasoned flour. Heat fat or oil in pan until sizzling.
Add chicken and fry quickly until golden brown, turning once, remove to plate.
Add onions and peppers to pan, fry more gently until pale gold. stir in all remaining ingredients except cream.
Bring to boil and replace chicken. Cover pan, lower heat, simmer gently for 45 minutes to 1 hour or until chicken is tender. stir from time to time to prevent sticking. Finally remove bouquet garni before whisking in the cream.
Meanwhile prepare ‘dumplings’.Sift flour and salt into bowl. Add parsley, using fork stir in oil egg and water to form a stiff dough.
Knead on floured surface until smooth, then roll out to 1/2 inch (1 1/4cm) thickness. cut into narrow strips then cut strips into small squares. Refrigerate, uncovered, for 30 minutes. before the thick chicken is ready, bring a large pan of salted water to the boil.
Add dumplings to the water and cook,uncovered, until they float to the surface, allowing about 5 to 7 minutes. Drain thoroughly.
Transfer chicken to warm serving dish and surround with cooked csipetke.