Ingredients Jump to Instructions ↓

  1. **Marinade**

  2. 1 broiler chicken cut in four parts or 3 lb. chicken pieces, bone-in

  3. 1/2 tsp. salt

  4. 1/4 tsp. pepper

  5. 2-3 T. lemon juice

  6. 1/2 c. chopped parsley

  7. 1 onion, chopped

  8. 1 T. oil

  9. **Sauce**

  10. Oil for browning

  11. 1 onion, sliced

  12. 1 T. ground Hungarian paprika, sweet or sharp

  13. 1 c. apple juice

  14. 1/2 - 1 c. chopped, roasted red peppers from a jar

  15. **To Thicken the Sauce**

  16. 1 T. white vinegar

  17. 1 c. milk

  18. 1 T. flour, either white or brown rice flour

  19. 1 apple, grated

Instructions Jump to Ingredients ↑

  1. Background:

  2. A review of German food would not be complete without looking at recipes stemming from a 50 year, state-imposed culinary exile found in the former East Germany. East German food reflects the ingredients that they could buy from the East Block, Cuba and other sympathetic states. There were often many substitution suggestions, in case of shortages.

  3. This recipe was used in the "HO-Gaststätte Goldbroiler" (HO stands for Handelsorganisation ), a GDR, a state-run inn which opened in 1970 as the first broiler restaurant in Erfurt, Germany. The GDR (former East Germany or German Democratic Republic) offered "Fast Food" but changed the names common in the west. So a hamburger became a "Grilletta", a hot dog was a "Kettwurst" and fried chicken was not called "Grillhähnchen" but "Broiler or Goldbroiler" possibly to give it a royal touch.

  4. The recipe was also shown on the GDR television show "Der Fernsehkoch empfiehlt..." (The tv chef recommends…) with Kurt Drummer, which ran from 1958 for 25 years, about 650 shows. He updated and popularized "grandma's recipes" with help from HO and Konsum products, both are state run shops.

  5. Directions to Recipe:

  6. Mix the marinade ingredients and brush or pat them on all the chicken parts. Place the chicken in a large bowl or plastic bag, cover and refrigerate between 2 hours to overnight.

  7. Heat one to two tablespoons oil in a large skillet. Shake off excess marinade from chicken pieces and brown chicken in the oil. Remove chicken from pan and add onion slices. Brown for several minutes, then add apple juice. Place the chicken back in the pan, cover and simmer until chicken is almost done.

  8. Add the chopped peppers and cook for a few more minutes, until chicken is done.

  9. Meanwhile, mix the milk with vinegar and let stand for 5 minutes.

  10. Remove chicken and keep warm.

  11. Make a smooth paste with the flour and a little of the milk.

  12. Stir the flour paste into the cooking liquid.

  13. Mix the sour milk into the sauce, add the grated apple and bring to a boil.

  14. Serve with the chicken.

  15. Alternatively (as pictured) grill the chicken pieces on the barbeque and serve plain or with sauce on the side.

  16. Serving suggestion shown: Brown rice and grilled eggplant. Also good with "Pomme Frites" (French fries) or mashed potatoes and a green salad.

  17. You might also enjoy making the sauce without marinating the chicken, first. Just fry chicken pieces of your choice (or baked chicken fingers), make the sauce and serve.


Send feedback