3216 Poulet Sauté à la Hongroise

Method

Season the pieces of chicken and stiffen them in butter without colour. Add 30 g (1 oz) chopped onion and a pinch of paprika. When the onion begins to lightly colour, add the roughly chopped flesh only of 3 tomatoes; cover and finish cooking together in the oven.

Arrange the pieces of chicken in the centre of a border of Riz Pilaw containing some diced tomato flesh. Finish the sauce by adding 1 dl ( fl oz or ½ U.S. cup) cream, reduce it by half then pass through a fine strainer and pour over the chicken.

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