Chicken Dracula Food

CHICKEN DRACULA

Chicken Dracula image

This chicken is awesome. I have eaten it at the Romanian Pavilion during Folk O Rama. I purchased the recipe book at their souvenier booth. Low and behold in the recipe book is the recipe for the famous "Dracula Chicken" that I would like to share with you Note from the cook of this recipe: "When served with "Mujder"...

Provided by Shirley Murtagh

Categories Chicken

Time 1h35m

Number Of Ingredients 17

Ingredients

4 lb roasting chicken
2 tbsp butter
1 tsp thyme leaves
1 tsp sweet paprika
2 tsp oil, sunflower oil preferred
1/2 tsp salt
1/4 tsp ground pepper
2 - 3 garlic cloves, peeled and minced
1 shallot, peeled and minced
1 lemon quartered *
"mujdei sauce"
crushed garlic cloves
lemon juice
salt
water
sunflower oil (optional)
NOTE: THERE IS NO ACTUAL RECIPE FOR MUJDEI (MUZ'DEJ) SAUCE AND AMOUNT OF INGREDIENTS ARE TO TASTE.

Steps:

1. Preheat oven to 350 F
2. Combine butter, thyme, paprika, oil, salt, pepper, minced garlic and shallot
3. Rub mixture over the skin of the chicken
4. Tie legs together with kitchen twine and place chicken breast side up on a rack in a roasting pan
5. Put the quartered lemon inside cavity of chicken
6. Roast at 350F for 1 hour
7. Increase oven temperature to 450F and roast for 15 minutes longer
8. Let cool for 10 minutes before carving

PAPRIKA HENDL

Paprika Hendl image

I started searching for this recipe after reading "Dracula" by Bram Stoker. I found the recipe in the link listed below. I skipped step 4 and just mixed it together good and thought it was fine. I don't know how authentic this dish is, but it's yummy. http://www.hermitsrock.com/article/notes-from-dracula

Provided by Queen Dana

Categories Poultry

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb poultry (original recipe says 1 young foul)
2 tablespoons fat (I used olive oil)
2 large onions, chopped
2 tablespoons sweet Hungarian paprika
1/2 cup tomato juice
2 tablespoons flour
1/2 cup sour cream

Steps:

Cut chicken into serving pieces, and salt.
Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken.
Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended.
Put sauce through sieve, food mill, or blender.
Heat chicken and puréed sauce together over low flame.
Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.
Serve with Flour Dumplings.

Nutrition Facts : Calories 114.8, Fat 8.4, SaturatedFat 4.4, Cholesterol 14.6, Sodium 73.4, Carbohydrate 9.3, Fiber 1.8, Sugar 3.8, Protein 1.7

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