I was really looking forward to trying this recipe which comes from the Austrian chapter, but it has to be one of the most revolting looking things I’ve ever cooked!!
This has to cook for up to two hours, which seems a long time for pieces of chicken, so my husband started it a bit earlier in the day!
Rather than attempt to joint a chicken I had bought thighs and legs as I thought they would work better in a dish like this.
So 6oz of butter is loads! I wasn’t in for the butter measuring and my husband said he did use less as it seemed like way too much.
The smell from the chicken and paprika cooking was great, but you could see all the fat simmering away! I only added about 50 ml of water with the tomato paste as there seemed to be plenty moisture.
After an hour I added the sour cream and that made the sauce look even more revolting! I thought it would eventually come together and it did a bit as I stirred it, but the minute I stopped stirring it just split again.
I quite reluctantly served this with just a little sauce, didn’t have noodles so had with spaghetti!
Despite my reservations this tasted fantastic! The chicken is so lovely and soft and the sauce tastes great. It is one of the tastiest chicken dishes I’ve tried so far, it just looks awful!!
Would I make it again? Not sure, would try with a quarter of the butter and then not sure about the sour cream!!