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George Lang

Chicken Cooked in Badacsonyi Wine

Badacsonyi Borban Sűlt Csirke

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Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 3 scallions
  • 4 tablespoons butter
  • 3 ounces double-s

Method

  1. Chop scallions and sauté them in butter till wilted.
  2. In a heavy Dutch oven or similar pot render diced bacon. Add cooked scallions and butter, bay leaves and tarragon. Add chicken and Marc; stir. Cook covered over very low heat for 1o minutes.
  3. Add sliced mushrooms and wine. Add salt to taste. Cook till liquid is gone. If necessary, add a little more w

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