Sunday, 8 August 2010

Paprika Hendl

We left in pretty good time, and came after nightfall to Klausenburgh.  Here I stopped for the night at the Hotel Royale. 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.
from Jonathan Harker's Journal, Dracula by Bram Stoker

Recipe. Brown chicken in olive oil in large cast iron skillet or stockpot. And add diced onions to skillet/pot. Brown onions and stir in 1/2 the paprika. Add V-8 juice and place chicken over onions. Cover and simmer 1/2 hour. Beat flour and remaining paprika into sour cream. Fold this into chicken. Cover and simmer another 5 to 10 minutes. Serve with dumplings, or pasta, or potatoes.
Full details at

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