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Joe

Speaking of masochism, LOL, what is the fussiest, most tortured recipe you're ever attempted? >>

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Joined: Dec 14, 2005

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Posted to Thread #1998 at 3:20 pm on May 22, 2006

Here's one:

PAPRIKA CHICKEN CREPE "PURSES"

from the Gundel Restaurant in Budapest, featured in Bon Appetit, 12/97.

(I made these once for as a starter for a New Year's Eve party. It's not that they we so difficult, but when we served them everyone just stared at them silently, afraid to cut into them. )

CREPES:

1 cup plus 2 Tbs. whole milk
3/4 cup flour
2 large eggs
1/4 tsp. salt
1 Tbs. melted butter, plus more for the pan.

Whisk together milk, flour, eggs and salt. Cover and refrigerate at least 1 hour. Stir in butter. Make 8 large crepes (8-1/2 inches) in a crepe pan or non-stick skillet.

PAPRIKA CHICKEN

1 Tbs. olive oil
1 small onion, minced
2 lbs, (6) chicken thighs, skinned
3 plum tomatoes, chopped
1 green bell pepper, chopped
1 Tbs. Hungarian sweet paprika
1/4 cup water
3 Tbs. creme fraiche
2 tsp. flour

8 long chives
Chopped chives and/or parsley

Cook onions, covered, in oil in skillet over low heat. Add chicken, green peppers and tomatoes; cover and cook 10 minutes, turning chicken occasionally. Stir in paprika and water. Cook over very low heat, covered, until chicken is cooked through, turning occasionally, about 20 minutes more.

Transfer chicken to a bowl with tongs. Simmer sauce, uncovered, until slightly thickened, about 15 minutes. Whisk in creme fraiche and flour. Cook 2 minutes more, stirring constantly. Puree sauce in a blender.

Remove chicken from bones and chop coarsley. Mix with 1/4 cup of sauce. (Crepes, chicken and sauce can be made 1 day ahead.)

Preheat oven to 300*F. Butter a large baking sheet.

Mound 1/4 cup of chicken in the center of each of 8 crepes. Pull edges up to center and tie with a chive to make a purse shape. Place on baking sheet and heat through in the preheated oven for about 10 minutes. Serve 2 to a plate with a pool of sauce. Garnish with a pinch of chopped herbs.

(This was very tasty, and would make a nice main course rolled up the conventional way.)


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