Chicken With Dill Sauce (Csirke kaporral)

Public Main Dish Recipe

Source: The Paprikás Weiss Hungarian Cookbook, Edward Weiss and Ruth Buchan, 1979

Ingredients

2 tablespoons vegetable oil 1 tablespoon butter 1 chicken (3 1/2 lbs), cut into serving pieces (I usually just use 1.5-2 lbs boneless, skinless thighs) 1 medium-size onion, finely chopped 3/4 cup chicken broth (increase to 1.5-2 cups if more sauce is desired, e.g. for pasta) 2 medium size dill pickles, finely chopped (I increase this to 4) 2 tablespoons sour cream Grated rind of 1 lemon 2 tablespoons white vinegar salt and pepper

Directions

(Rub 2-3 tsp kosher salt on chicken and let sit for 15 minutes - if using skin-on pieces, rub between skin and meat) Heat butter and oil in skillet Brown chicken on all sides, then remove Sauté onion for 3 minutes, until softened (scrape fond off of pan once the onions have steamed it lose) Add chicken broth and pickles to skillet (dissolve any remaining fond) Add sour cream, lemon rind, and vinegar Add chicken (nestle pieces into sauce so they are covered as much as possible) Season with salt and pepper (I don't add salt here, as I salted the chicken) Simmer, uncovered, over low heat for 50 minutes, or until tender (Watch to make sure the pan doesn't go dry! Add more stock, as needed) (If using skin-on chicken, I'd remove the skin here, as it's flabby and has done its job) (When serving over pasta, I shred the chicken thighs at this point in the pan) (Adjust seasoning - add salt and pepper as desired) Serve with egg barley (tarhonya), boiled rice, steamed carrots, fresh green peas