Recipe

Paprika Hendl Recipe

	Rivet / All my dishes 1 year, 1 month ago This is my wife's and my version of the dish made famous in Bram Stoker's _Dracula_. Stoker's original recipe is found in Leonard Wolf's _The Annotated Dracula_; Enjoy! Prep:30m Cook:60m Servings:4	Rivet
	draculachicken

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Ingredients

1 whole chicken 4-6 lbs, cut up (I prefer leg quarters as the dark meat releases more flavour. Any bone-in parts work though)

4 TBSP or so Olive oil

2 Large white onions, diced

1/4 Cup Sweet Hungarian Paprika (yes, one quarter cup packed tightly)

4 Cups V-8 Juice

3-4 TBSP flour

3 Cups sour cream (do not use low-fat/no-fat as it curdles)

Salt and coarse ground black pepper to taste

Directions

If you want, remove skin from chicken. Skin on works fine in the recipe, just make sure you brown it well during the next part of the recipe.

Brown chicken in olive oil in large cast iron skillet or stockpot.

Set aside in covered dish, and add diced onions to skillet/pot. If you have taken the skin off chicken you may need to add more olive oil.

Over medium heat brown onions and at the last minute stir in 1/2 the paprika and mix well.

Add V-8 juice and place chicken over onions, pouring the released juices all over.

Cover and simmer 1/2 hour

Beat flour and remaining paprika into sour cream

Gently fold this into chicken

Cover and simmer another 5 to 10 minutes

Taste and adjust for salt and pepper

Serve with dumplings, or pasta, or potatoes. "Gemmelli" shaped pasta is my favourite

Round this out with sourdough bread and a glass of Ale and you have a wintertime feast!

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Comments

misslizzi 1 year, 1 month ago said:
Wow, even the backstory is Delicious!

lacrenshaw 1 year, 1 month ago said:
Oh, yeah!!!! Thanks, rivet! You got my five...
Lorraine

mrspotatohead 1 year, 1 month ago said:
You must be able to read minds! I will be trying this one!

brianna 1 year, 1 month ago said:
Love the sound of this recipe & I'll be trying it out very soon. Thanks. 5 forks

sas 1 year, 1 month ago said:
This is absolutely sounding perfect and thank you for giving a background on the recipe. I have saved so I can try it once the turkey shakes leave my body!!~~~~~~~~~~Sas~~~~~~~~~~
P.S. Buttered egg noodles-yum.

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