The Bakonyi Csirkemellragu (Bakonyi Chicken Stew) is a traditional Hungarian dish made from Chicken. I still remember those Sunday dinners when all my family members gathered at the table and my mother served this delicious meal for us. Kate brought this memory back when she cooked this dish and I couldn’t wait to taste it.
Let’s see how you can cook this beautiful dish.
- 2 tbsp olive oil
- 10 dkg smoked bacon, thinly sliced
- 2 onion, thinly sliced
- 1 red pepper , thinly sliced
- 2 tomatoes , thinly sliced
- 2 garlic cloves , crushed
- 50 dkg chicken breast (3-4 pieces), cut in small pieces
- 25 dkg mushroom (champion or oyster), sliced
- 15 dkg sour cream
- 1 tbsp paprika
- salt, pepper
How to cook this delicious traditional Hungarian dish
Cooking Time: 60 min
Sear the sliced bacon, then add onion and garlic.
Add the vegetables and braise in a low heat.
Cut the chicken breast into chunks than add it to the vegetables. Season it with salt and pepper. If needed add some water to the chicken to help the braising process.
Whilst our chicken is cooking, make a sauce from paprika and sour cream.
Wash and cut the champion or oyster mushroom into slices.
Before our chicken is fully cooked, add the mushrooms and continue cooking until the mushrooms are soft.
When the chicken and mushroom are tender, finally add the sour cream spoon by spoon and stir it well.
As you see, this dish is easy to make and filling.
If you really want to follow a real Hungarian tradition, serve this delicious meal with nokedli. It is a side dish made with fresh eggs, salt, water, and flour, but pasta or rice is also perfect.
Serve this traditional Hungarian dish with cucumber salad or lettuce salad.