Preparation time:
20 mins
Cooking time:
1.5 hours
Serves:
4
Hungarian Poached Chicken
By Silvia Hart
Ingredients
  • 1 red onion
  • 1 red capsicum
  • 1 clove of garlic
  • ¼ cup of Beerenberg Tomato & Roated Garlic Relish
  • 2 tablespoons of sweet smoked paprika
  • 4 chicken breasts
  • 500g tomato passata
  • 4 tablespoons of Olive oil
  • salt to taste
  • sour cream to serve
  • 2 teaspoons of chopped parsley
Method:

Finely dice the red onion and red capsicum. With the edge of a flat knife crush garlic clove and work into a purée. In a heavy based pan add olive oil, onion, capsicum and garlic. Cook on a low heat until onions become translucent. Increase to medium heat and add in chicken breasts.

Brown breasts on both sides for around 2 minutes per side. Add in Beerenberg Tomato & Roated Garlic Relish, passata and paprika. Add 1 cup of water to dish and stir to combine ingredients. Cover pan and put on a low simmer for 1 hour. Once cooked salt to taste.

This meal is traditionally served on handmade whole egg pasta (Nokedli) and goes beautifully with pappardelle or rice. Serve with a dollop of sour cream, paprika and chopped parsley.