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Makes 4 servings.
Plan for time to marinate meat (up to 24 hours) or make sauce separately in
25 minutes.
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
***Marinade***
1 broiler chicken cut in four parts or 3 lb. chicken pieces, bone-in
1/2 tsp. salt
1/4 tsp. pepper
1 T. ground Hungarian paprika, sweet or sharp
2-3 T. lemon juice
1/2 c. chopped parsley
1 onion, chopped
1 T. oil
***Sauce***
Oil for browning
1 onion, sliced
1 T. ground Hungarian paprika, sweet or sharp
1 c. apple juice
1/2 - 1 c. chopped, roasted red peppers from a jar
***To Thicken the Sauce***
1 T. white vinegar
1 c. milk
1 T. flour, either white or brown rice flour
1 apple, grated.
Directions to Recipe:
Mix the marinade ingredients and brush or pat them on all the chicken parts.
Place the chicken in a large bowl or plastic bag, cover and refrigerate
between 2 hours to overnight.
Heat one to two tablespoons oil in a large skillet. Shake off excess
marinade from chicken pieces and brown chicken in the oil. Remove chicken
from pan and add onion slices. Brown for several minutes, then add apple
juice. Place the chicken back in the pan, cover and simmer until chicken is
almost done.
Add the chopped peppers and cook for a few more minutes, until chicken is
done.
Meanwhile, mix the milk with vinegar and let stand for 5 minutes.
Remove chicken and keep warm.
Make a smooth paste with the flour and a little of the milk.
Stir the flour paste into the cooking liquid.
Mix the sour milk into the sauce, add the grated apple and bring to a boil.
Serve with the chicken.
Alternatively grill the chicken pieces on the barbeque and
serve plain or with sauce on the side.
Serving suggestion shown: Brown rice and grilled eggplant. Also good with "Pomme Frites" (French fries) or mashed potatoes and a green salad.
You might also enjoy making the sauce without marinating the chicken, first.
Just fry chicken pieces of your choice (or baked chicken fingers), make the sauce and serve.
Plan for time to marinate meat (up to 24 hours) or make sauce separately in
25 minutes.
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
***Marinade***
1 broiler chicken cut in four parts or 3 lb. chicken pieces, bone-in
1/2 tsp. salt
1/4 tsp. pepper
1 T. ground Hungarian paprika, sweet or sharp
2-3 T. lemon juice
1/2 c. chopped parsley
1 onion, chopped
1 T. oil
***Sauce***
Oil for browning
1 onion, sliced
1 T. ground Hungarian paprika, sweet or sharp
1 c. apple juice
1/2 - 1 c. chopped, roasted red peppers from a jar
***To Thicken the Sauce***
1 T. white vinegar
1 c. milk
1 T. flour, either white or brown rice flour
1 apple, grated.
Directions to Recipe:
Mix the marinade ingredients and brush or pat them on all the chicken parts.
Place the chicken in a large bowl or plastic bag, cover and refrigerate
between 2 hours to overnight.
Heat one to two tablespoons oil in a large skillet. Shake off excess
marinade from chicken pieces and brown chicken in the oil. Remove chicken
from pan and add onion slices. Brown for several minutes, then add apple
juice. Place the chicken back in the pan, cover and simmer until chicken is
almost done.
Add the chopped peppers and cook for a few more minutes, until chicken is
done.
Meanwhile, mix the milk with vinegar and let stand for 5 minutes.
Remove chicken and keep warm.
Make a smooth paste with the flour and a little of the milk.
Stir the flour paste into the cooking liquid.
Mix the sour milk into the sauce, add the grated apple and bring to a boil.
Serve with the chicken.
Alternatively grill the chicken pieces on the barbeque and
serve plain or with sauce on the side.
Serving suggestion shown: Brown rice and grilled eggplant. Also good with "Pomme Frites" (French fries) or mashed potatoes and a green salad.
You might also enjoy making the sauce without marinating the chicken, first.
Just fry chicken pieces of your choice (or baked chicken fingers), make the sauce and serve.