The creamy, fresh paprika taste determines the wine. First choice is a strong, full-bodied white wine.
Pairs well with:
- Pinot Blanc with a full body and neutral or no oak maturation is a rewarding combination.
- Grüner Veltliner, full-bodied; the all round favourite pairs well with the intensity of the paprika thanks to its juicy extract, subject to the mineral characters of the wine not being too pronounced.
- Sauvignon Blanc, single-vineyard quality, is an ideal companion to the sweet paprika spice, thanks to its ripe aromas.
By contrast to the rich meat of the Hungarian Pörkölt beef stew, the veal goulash along with the recipe of chicken in a sweet pepper sauce, date back to the Hungarian ‘Paprikás’ dishes.
- 2 Spring chickens, each about 1.4kg
- 250g finely chopped onions
- 100g oil
- 40g sweet peppers
- 600ml of water or soup broth
- 250ml sour cream
- 40g wheat flour
- 1 tea spoon of concentrated tomato
- 125ml of single cream
- Salt, lemon juice, lemon zest
Divide the chicken into quarters (or into smaller pieces if desired) and clean. Remove the meat from the backbone and breastbone, but cook them together. Season with salt and gently fry in hot oil and then take out of the pan. Pan-fry the onions in the chicken stock, and stir in the paprika, and immediately pour on water or soup. Add the tomato concentrate and grated lemon zest, and add salt. Add the chicken pieces, cover and continue to cook. Once again, remove the chicken pieces. Mix the flour and sour cream with a whisk, gently stir it in the sauce and let it boil for a few minutes. Then stir in the single cream. Strain the sauce through a sieve and add lemon juice to taste.
Place the chicken onto a warmed plate and add the sauce and serve with traditional bite-sized "Spätzle" dumplings or boiled potatoes with parsley.