Hungarian cream and onion chicken

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel onions and cut them into rings. Clean, wash and slice the peppers. Mix the onions and peppers and put them on the fat pan of the oven. Wash the chicken parts and dab dry.

2. 2

   Cut the legs in half. Place chicken pieces and the whole breast on the vegetables. Mix 3 tablespoons of oil and paprika powder and spread on the chicken parts. Then sprinkle with salt and a little pepper. Pour on cream and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 hour.

3. 3

   Wash or scrape the potatoes thoroughly and cut into slices. Heat 3 tablespoons of oil in a large frying pan, lightly fry the potatoes while turning. Season with salt and pepper. Cover and braise over a low heat for about 15 minutes, turning occasionally.

4. 4

   Then fry the potatoes without lid for about 5 minutes until crispy. Wash the parsley, shake dry and cut into fine strips, except for something to garnish. Take the chicken out of the oven. Remove breast from bone and cut into slices.

5. 5

   Arrange the cream and onion chicken on a large, deep plate. Sprinkle with parsley and garnish. Serve with roast potatoes extra.

Nutrition Facts

KCAL
1010 kcal

CARBS
40 g

FATS
66 g

PROTEINS
63 g