This traditional Hungarian meal has been kindly passed on to me by the mother-in-law.
It’s rich, succulent & oh so fabuliciouz!
Start with 4-6 juicy chicken thighs. Place onto a board & cover them in a plastic bag before using a meat pounder to take out any of the day’s frustrations (such as Melbourne traffic!) in order to get them all to a similar consistency, you don’t want to flatten them as they do need to maintain being thighs.
Season them ever so generously in salt & pepper then coat them in flour (I always use Gluten Free). Heat up some oil in a frypan to shallow fry, but not all the way to cooked stage, all you’re doing is firming up the crust & giving it a lovely golden colour.
By the time you’ve shallow fried all those thighs & have them off on a plate to the side, you’ll notice there’s not too much oil left in the pan, this is the base of our sauce! Let it cool down enough to add in 5 teaspoons of minced garlic to gently cook before seasoning generously with salt & pepper & then thickening it up with 2 heaped tablespoons of flour. It’s kind of like making a rue. Once the flour is cooked off (not very long) add in a cup of water & combine it really well to form the thick sauce. Bung the chicken thighs back in the pan & if you need to add more water to ensure the chicken is covered then do it now. Whack a lid on the pan & walk away for 20 minutes or until the chicken is cooked.
Serve this lusciously succulent chook over cooked rice.