Hungarian chicken

Hungarian chicken

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  • 4 - 5
  • 15 minutes
  • 45 minutes
  • Ridgeback Merlot 2010


  • 1 1/2 T canola oil
  • 8 - 10 chicken thighs (skin on)
  • Sea salt, to taste
  • 1 medium-sized onion, peeled and chopped
  • 1 clove garlic, finely chopped
  • 1 t paprika
  • A pinch cayenne pepper
  • 3 medium tomatoes, skinned and chopped
  • 250 g white mushrooms, halved
  • 1 cup cream, or to taste
  • 250 g rice noodles or rosmarino, cooked until al dente, for serving
  • Green leaves, for serving

Cooking Instructions

Heat the oil in a saucepan and brown the chicken pieces on both sides. Remove and salt lightly.

In the same pan, gently simmer the onion and garlic for 5 minutes. Add a little salt, the spices and tomatoes and simmer fairly briskly for a further 5 minutes.

Return the chicken to the pan – skin-side up – and gently simmer with the lid off until the chicken is almost cooked, about 30 minutes.

Add the mushrooms and simmer until cooked, about 5 minutes. If there is too much liquid, pour off the excess. Add the cream and heat through.

Serve with the rice noodles or rosmarino and a leafy salad.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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