Hungarian Roast Chicken With Horseradish Sauce Recipes

HUNGARIAN ROAST CHICKEN WITH HORSERADISH SAUCE

Steps:

• Chicken:.
• Preheat oven to 425°F.
• Smash the garlic cloves, sprinkle with the 1 teaspoons salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Set half the garlic paste aside.
• Melt the butter in a small saucepan. Set a v rack or regular rack in a roasting pan and brush with some of the melted butter. Stir the remaining garlic paste, the paprika, porcini powder, caraway seeds, and a generous amount of black pepper into the remaining melted butter and cook over medium heat, stirring until fragrant, about 30 seconds. Cool. Smear chicken cavity with reserved garlic paste, then stuff with the shallot and lemon zest. Brush spiced butter over chicken and season with salt.
• Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
• Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently spread the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170°F, 20-25 more minutes.
• Move chicken to a carving board and let rest for 10 minutes before carving.
• To make sauce:.
• Whisk the horseradish into the sour cream. Carve the chicken and serve with the sauce and Parslied Egg Noodles for a great Hungarian dinner!

CREAMY HORSERADISH CHICKEN

Steps:

• Lightly brown chicken breast in a little olive oil and set aside.
• In medium saucepan melt butter, add flour and stir 1 minute.
• stir in 1/2& 1/2, horseradish, sour cream, sugar, dijon mustard and vinegar and 1/2 the parsley.
• Place chicken in sprayed baking dish and top with half the horseradish sauce.
• Bake in pre-heated 350 degree oven for 40 minutes.
• Re-heat the remaining sauce with parsley added and serve with chicken.

CHICKEN BREASTS WITH HORSERADISH-SCALLION CRUST

Steps:

• Preheat oven to 425°F.
• In a small bowl whisk together mustard and mayonnaise until combined well.
• Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.
• Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.
• Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.

BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 350ºF.
• In a medium-size saucepan, melt butter over medium heat.
• Stir in flour and cook, stirring, for 1 minute without browning.
• Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.
• Stir in horseradish, sour cream, sugar, mustard, and vinegar.
• Season with salt and pepper to taste.
• Arrange chicken breasts, skin side up, in a baking dish.
• Spoon half the horseradish sauce over chicken.
• Bake 45 minutes until chicken is tender.
• Broil chicken for 5 minutes to brown.
• Reheat remaining sauce and serve over chicken.

CHICKEN IN HORSERADISH AND CHERVIL SAUCE

Steps:

• Put the chicken in a large casserole with the onion, carrot, bay leaves, peppercorns, and salt. Add enough water to cover the chicken, then bring to a boil and simmer for 1 hour, or until the meat is white. Carefully lift the chicken from the broth and let cool. Strain the broth and save 2 1/2 cups for the sauce.
• Make the sauce. Melt the butter in a large pan. Add the sliced artichokes and fennel and cook for 2 minutes. Sprinkle the flour over the vegetables and stir until the flour and butter have combined. Pour in half the reserved chicken broth and stir until smooth. Add the remaining chicken broth and the horseradish and bring to a boil. Add the cream and salt and pepper and return the sauce to a boil, then decrease the heat to a simmer.
• Remove the skin and bones from the chicken. Break the meat into medium-size pieces. Stir the chicken and chervil into the sauce and let it simmer for a couple of minutes, or until the chicken is heated through. Season with salt and pepper and serve with boiled potatoes.

CHEF JOHN'S CHICKEN PAPRIKASH

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

HUNGARIAN CHICKEN FOR THE PRESSURE COOKER

Steps:

• Heat the oil in the pressure cooker over medium-high heat until hot. Add the chicken pieces and cook until golden-brown on all sides. Transfer chicken to a plate.
• Mix the 1 cup water and 2 bouillion cubes, until dissolved.
• Add the onion, paprika, and bouillion and stir to mix. Add the chicken pieces back to the pot and add the tomato on top, but don't stir it inches Add the salt.
• Lock on the lid and bring to pressure over high heat. Reduce heat to medium and cook for about 7 minutes. Remove from heat and let sit for 5 minutes to finish cooking.
• Gently release any remaining pressure and transfer the chicken to a plate.
• Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth.
• Put the pot back on a burner over medium heat, until sauce is lightly bubbling. Pour the sour cream mixture into the pot and whisk to mix.
• Whisk together the 1/2 cup of water and cornstarch. Slowly add this to the pot and whisk it in until the sauce is not quite as thick as gravy. You may not use all the water/cornstarch mixture. Add the chicken pieces back to the pot.
• Serve over seasoned rice or egg noodles.