Håkan Håkansson writes: Hungarian chicken is a hearty, full-bodied dish with a colorful appearance. A nice alternative to the light and more spring like chicken dishes.
Håkan Håkansson continues: “Where does all the skin dry, chewy, pitifully small chicken wretch come from? The price is not always a reliable hallmark of a good chicken, the sternum cartilage should be soft and flexible. But that is not always enough, there are other features that also need to be checked. The skin must be smooth and light, the flesh firm and the chicken shapely and well gutted before you start cooking. Those who are unsure do well to buy a fresh quality branded chicken, sold gutted properly, rinsed and packaged in hygienic packaging.”
2 large chickens
75 g [2,6 oz] butter
1 large yellow onion
1 1/2 tablespoons paprika
2 dl [0,4 pt] white wine
6 tomatoes, fresh or canned
2 dl [0,4 pt] cream
salt and pepper
 Cut the chickens into serving pieces. Turn the pieces in flour mixed with salt, pepper.
 Put the chicken pieces in a saucepan with the butter and the chopped onion.
 Brown the pieces for a while and then sprinkle with the paprika.
 Add the wine and the tomatoes and let the chicken cook for about 20 minutes. (When the meat comes off the thigh bone easily the chicken is done.)
 pour the cream into the sauce and let it simmer for a few minutes. Served with rice and a green salad.