Bram Stoker, Dracula
I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called ‘paprika hendl’ and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.
Paprika Hendl
Paprika Hendl is a traditional dish from Austria and Hungary. It is a roasted chicken dish that is marinated in a flavorful paprika and garlic sauce.
Ingredients
- 1 whole chicken about 3 lbs, cut into pieces
- 4 cloves of garlic minced
- 2 tbsp sweet paprika
- 1 tbsp hot paprika optional
- 1 tsp caraway seeds
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- 2 tbsp sour cream optional
Instructions
- In a large bowl, mix together the garlic, sweet paprika, hot paprika, caraway seeds, salt, and pepper.
- Add the chicken pieces to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Preheat your oven to 375°F.
- Remove the chicken from the marinade and place it in a baking dish. Pour the chicken broth over the chicken.
- Roast the chicken in the preheated oven for about 45 minutes to 1 hour, or until the chicken is cooked through and the juices run clear.
- Optional: Mix 2 tablespoons of sour cream with 1 tablespoon of the marinade and spoon it over the chicken during the last 15 minutes of cooking.
- Serve the Paprika Hendl with a side of your choice, such as roasted vegetables or dumplings.