The creamy, fresh paprika taste determines the wine. First choice is a strong, full-bodied white wine.
- Pinot Blanc with a full body and neutral or no oak maturation is a rewarding combination.
- Grüner Veltliner, full-bodied; the all round favourite pairs well with the intensity of the pepper thanks to its juicy extract, subject to the mineral characters of the wine not being too pronounced.
- Sauvignon Blanc, single-vineyard quality, is an ideal companion to the pepper spice, thanks to its ripe aromas.
By contract to the rich meat of the Hungarian Pörkölt beef stew, the veal goulash along with the recipe of chicken in a pepper sauce, date back to the Hungarian "Papriká" dishes.
Quantities for 6 people
- 2 Spring chickens, each about 1.4kg
- 250g finely chopped onions
- 100g oil
- 40g sweet peppers
- 600ml of water or soup broth
- 250ml sour cream
- 40g wheat flour
- 1 tea spoon of concentrated tomato
- 125ml of single cream
- Salt, lemon juice, lemon zest
Divide the chicken into quarters (or into smaller pieces if desired) and clean. Remove the meat from the backbone and breastbone, but cook them together. Season with salt and gently fry in hot oil and then take out of the pan. Pan-fry the onions in the chicken stock, and stir in the pepper, and pour on an equal amount of water or soup. Add the tomato concentrate and grated lemon zest, and add salt. Add the chicken pieces, cover and continue to cook. Once again, remove the chicken pieces. Stir in the flour and sour cream with a whisk and gently boil for a few minutes. Then stir in the single cream. Strain the sauce through a sieve and add lemon juice to taste.