12:36 - Shay Derpington III: standard hungarian food base:

12:37 - Shay Derpington III: one purple, and one brown onion, diced
12:37 - Shay Derpington III: about 6-8 cloves of garlic diced
12:37 - Shay Derpington III: hungarian paprika (gtfo without it)
12:37 - Shay Derpington III: black pepper, white pepper
12:38 - Shay Derpington III: red wine (important)
12:38 - Shay Derpington III: And about a kilo's worth of chicken breast fillet,
either in slices, or cubes
12:38 - Shay Derpington III: Also a bit of lemon
12:38 - Shay Derpington III: And cooking cream, the thicker, the better
12:39 - Shay Derpington III: (and salt)
12:39 - Shay Derpington III: Normally we also use the leaves of celery to flavor
it, but in england it may be easier to just fry some diced celery sticks into t
he thing
12:39 - Shay Derpington III: Also a bit of parsley
12:40 - Shay Derpington III: You fry the veggies on butter (specifically butter)
, until it turns translucent
12:40 - Shay Derpington III: Then you give the chicken a nice little white coat
12:40 - Shay Derpington III: The moment you deem it coat-worthy, you pour wine o
n it, until it covers up all the meat
12:40 - Post op tranny: a white coat?
12:40 - Shay Derpington III: Fry it
12:40 - Shay Derpington III: Idioms
12:41 - Shay Derpington III: You know, fry it until you can't see any pink, just
the white
12:41 - Shay Derpington III: I keep forgetting "give it a coat" is not an idiom
in English
12:42 - Post op tranny: aight
12:42 - Post op tranny: go on
12:42 - Shay Derpington III: So yeah, you pour wine on it until it covers up the
meat
12:43 - Shay Derpington III: Add in black and white pepper to flavor, the parsle
y, and if you like, a single bay leaf
12:43 - Shay Derpington III: (just a touch of parsley, the focus is more on the
peppers)
12:44 - Shay Derpington III: Stir a couple of times, then put a lid on it, and (
I'm using the wrong here, but english is failing me) boil some of the wine away
(not LITERALLY boil, because boiling meat is the act of Hitler)
12:44 - Shay Derpington III: Stir every 2-3 minutes
12:45 - Shay Derpington III: When the chicken is perfectly cooked, squirt in abo
ut a quarter of a lemon, then stir again, leave it for 2 minutes, and stir again
12:45 - Shay Derpington III: Then cut it with cream, until it has a pleasant, sa
uce-like consistency