All Around Austria via Food and Festivity: An Interview and a Recipe

From the land of Johann Strauss, Mozart, Gustav Klimt, and my lovely friend, Viktoria, comes the latest escapade in our around-the-world culinary adventure. Welcome to Week Three of the International Vintage Recipe Tour 2020!

Last week, we were in Australia dissecting the history of a favorite Aussie cake that turned out to be inspired by a famous woman from England. This week, we are heading here…

… to picturesque Austria… a country known for its gorgeous snow-capped mountains, stunning cityscapes and panoramic vistas. On the menu is Viennese Chicken – a saucy vegetable-laden vintage recipe that is perfect fare for cold winter weather.

Viennese Chicken

In this post, we will not only be cooking something warm and hearty, but we will also be getting to know the warm-spirited Viktoria, an Austrian native who has been living and working in the U.S. for the past year and a half. She’s about to head back home to Europe, but before she bids Nashville goodbye, I caught up with her to discuss the food culture in her native country, how it compares and contrasts with ours here in America, and to see what she knows about the mysterious Austrian recipe that’s the focus of our international menu this week. She also recommends a list of the most interesting things to see (and eat!) in Austria, reflects on which aspects of her U.S. adventure she will miss most and shares how one particular type of American restaurant stole her heart.

Photo courtesy of Drew Beamer.

Our recipe this week is an easy one to make, so before we get to cooking, grab a glass of Riesling or an Austrian beer and get to know a beautiful part of the globe through the eyes of a local. I’m so pleased to introduce to you to Viktoria, art director by day, intrepid explorer by night (and on the weekends!)…

In The Vintage Kitchen: Tell us a little about the city in Austria in which you are from…

Viktoria: Well, first and foremost I cannot call it a city ha – I grew up in a very small town, called Stans, with only around 2000 people. It’s one of those charming little places with one tiny grocery store, one butcher, one bakery, one bank and so on… but hey, that’s everything you basically need, right? 

Stans im Karwendel

Stans is a town within the state of the Tyrol – one of 9 states within Austria. It’s in the western part of Austria, surrounded by the Alps, yet only 1h away from the German border in the north and the Italian border in the south. (Yes, dimension in Europe are a little bit different.)

What are some things you missed most about Austria while living in the United States?

The 4 F’s: Family, Food, Fall Fest and Fasching!

1) Family: The thing I missed the most is definitely my family. Just to be clear, I was never homesick, from the second I stepped out of the airplane at BNA airport I immediately knew I found my second home away from home, but my family and I are very close so it was definitely a big change for me to not see or spend time with them every other day.

2) Food: I am not a picky person at all, I have no allergies or intolerances and I definitely have what Americans would call a “goat stomach.” Having said that, it is not hard for me to adjust to a country’s culinary culture. Besides that Austria and America have lots of similarities in food, so from the very beginning I was sure I would not starve overseas. Yet, nothing is as good as granny’s Schweinebraten or my sister’s chocolate mousse cake. People who know me, know that I am not a big fan of sweets, but man, let me tell you what, I just can’t resist it!

The fancy cows of Fall Fest!

3) Fall Fest: I’m sure people are familiar with the Octoberfest in Munich. Our fall fest is similar to that, beside the fact that we also have a cattle drive. Farmers drive their cows down from the mountain meadows into the valley where they spend the winter months. People from Italy, Germany and France come to see this spectacle, which happens every year during the last two weeks of September. The cows wear bells and flower arrangements; it’s almost like a fashion show for cows if you want to put it that way ha. There is a farmers market, souvenir booths, food courts, live music, and, most importantly, the men and women dress in snazzy Lederhosen and beautiful Dirndls.

The colorful and creative world known as Fasching. Photo courtesy of austria-forum.org

4) Fasching: It’s the Austrian word for carnival. Fasching season starts on the 6th of January and ends on the day of Ash Wednesday, which is February 26th this year. Within this period we have days like Fasching Tuesday or Silly Thursday. People dress up in conspicuous costumes and we have parades with floats and wild colorful parties. This time of the year even has its very own pastry, specifically dedicated to Fasching– The “Faschings-Krapfen”.

Faschings Krapfen! Photo via pinterest.

How is daily life different in the U.S. vs Austria?

There’s actually not a big difference. You go to work, run your errands, and meet up with friends – the basics. I think the biggest difference for me personally is that back in Austria I had to get up at 6AM at the latest to drive to the railway station, catch my train to Innsbruck (the capital and biggest city of the Tyrol) where I had to catch a bus in order to get to work.

The beautiful cityscape of Innsbruck, Austria

We Austrians love out public transportation system ha! Here in Nashville I only have to hop into my car and I’m at work 10 minutes later. So yes, I’m definitely super spoiled when it comes to sleeping late in the morning now! But besides that I think Americans and Austrians have a pretty similar everyday life.

Since 2018, Viktoria’s U.S. home base has been the city of Nashville. Photo courtesy of Tanner Boriack.

What are some things you’ll miss most about America once you return home?

Just circle back to question 3 and you will have your answer ha! No, to be serious, I had a great time here in the U.S.: I worked a job that I loved, I was part of a culture that I enjoyed inhaling and most importantly, I was surrounded by so many loving and caring people. It’s almost unbelievable what great personalities I met and the close friends I made on this journey.

Oh, and brisket! I love brisket; unfortunately that’s not a thing in Austria.

What is your most favorite Austrian food? And what is your most favorite American food?

I wish I could give you a definite answer for this questions but I cannot. And I love that fact! There is way too much good food out there and it would be a waste to focus myself on only one most favorite thing. That’s why I’ll give you my top 3:
Viktoria’s favorite Austrian foods -Clockwise from top: Kaiserschmarn, Schweinebraten and Cheese and Spinach Dumplings
For Austria it is definitely Schweinebraten. The one they have at the Bavarian Beerhouse here is not bad at all but in no way comparable to the Austrian original. Schweinebraten is followed by cheese and spinach dumplings. Unlike what Americans call dumplings, these are more like balls of batter that contains a lot of different ingredients and gets boiled and served with lots of melted butter. We even have a festival to celebrate our love for dumplings in the Tyrol. And last but not least the – the“Kaiserschmarn.” I looked up the translation and the dictionary suggested “sweet cut-up pancake with raisins.” We serve it with powdered sugar and apple mousse. It’s a main dish as well as a desert – a dish that deserves to be among my top 3.

When it comes to American cuisine it’s the brisket that would probably make it on the winner’s rostrum. I am a meat lover and since I didn’t know what brisket was before I moved to the States I immediately fell in love with this dark smoked delicacy. Another thing that I am hardly able to resist is a Nashville specialty: Hot Chicken! Wings, thighs, breasts, battered and fried or grilled – I don’t care, I love them all, as long as they come with a hot and spicy Buffalo sauce.

Are you familiar with Viennese Chicken? If so, do you have any stories that relate to it in some way? Maybe you’ve made a version yourself or this was something you mom made?

Unfortunately I’m not familiar with this specific recipe. It reminds me a little bit of “Jäger Schnitzel” (“hunters-schnitzel”). It’s either a pork or chicken schnitzel, served with spaetzle and creamy mushroom sauce.

Jager Schnitzel

Also, cheese speatzle is a very famous Austrian dish. Speatzle are little pasta dough twirlings, mixed with melted cheese, garnished with cheese and topped with fried onions, usually served in a traditional cast iron pan. Super filling but super yummy!

If someone was traveling to Austria for the first time, which top five places would you recommend they visit first?

First and foremost is definitely Vienna. Yes, there are thousands of tourists but there is a good reason for that. Vienna offers so many things to see and do: outstanding architecture, fascinating history, open minded and hospitable locals, a wide culinary palette, from traditional Austrian dishes to food inspired by different countries from all over the world, to the newest food trends; you will find it all in Vienna.

When you come to Austria you should also pay Carinthia, our most southern state, a visit. Carinthia’s biggest lake, the Worthersee lake is one of Austria’s most famous summer destinations. It appeals not only to those who want to canoe across the lake, but also spelunkers who will want to check out several caves, including Griffen Stalactite Cave, which is considered Austria’s most colorful cave. Those who are vintage car enthusiasts may enjoy a visit to Gmund, birthplace of the Porsche, or to the large Villach Automotive Museum with its collection of cars, motorcycles and more.

I studied and worked in Innsbruck for 4 years. It’s this great historical jewel surrounded by stunning scenery. Rumor has it that Innsbruck replaced Vienna as the most expensive city to live in. Innsbruck, with a name that translates as “bridge over the inn,” (Inn is the name of the river that runs through Innsbruck) is an all-season tourist destination.

It is internationally known for its winter sports, having hosted the Winter Olympics in 1964 and 1976. But this Tyrolean city offers more than just great skiing. It offers a good mix of cathedrals, such as Hofkirche, which houses the tomb of Emperor Maximilian I; the Schloss Ambras, which has a collection of paintings and armor; and the Bell Museum, a nod to 400 years of bell-making.

The gorgeous town of Halstatt

More beautiful scenery can be found in the Salzkammergut. It is a beautiful resort area that starts with Salzburg and heads east into a land of lakes. Sparkling clean lakes, green hills, wonderful mountains, romantic towns like St.Wolfgang and Hallstatt make up this region. Travelers who have seen the movie The Sound Of Music will know what this lake region looks like, because that movie was filmed in and around the city of Salzburg and the neighboring Salzkammergut region. For those who enjoy classical music, a visit of the city Salzburg, the home of the Mozartkugel and birth house of Mozart is worthwhile.

Mozart’s Birthplace in Salzburg, Austria

And last but not least St Anton am Arlberg. It is a must visit for all winter sport enthusiasts. This town is widely regarded as the leading ski resort destination in Austria. Located in the Tyrol, this village offers serious, legendary ski terrain that caters to a mixed level of abilities. Often attracting adventurous youths, St Anton is notorious for living up to the saying “work hard, play hard”. The vast landscape welcomes its loyal winter crowd, as well as its summer mountaineers, who come to trek the landscape each year.

Here’s a very accurate video about the best places in Austria that I can highly recommend watching. It even taught me things I didn’t know about:

Have you been to Vienna before? If so what is your impression of it?

Yes, in fact I studied and lived there for over a year when I was working for McCann Erickson. Vienna is the capital of Austria and such a multifaceted city. Vienna is not only famous for its architecture and history but also for its worldly and cosmopolitan vibe. I loved grabbing my laptop and just hanging out in one of many cozy coffee houses and watch people strolling by. Vienna is a very lively city and there is always something going on for everyone.

Every aspect of Vienna looks like a perfect picture postcard!

Also, since everything here is kind of food related, I want to use this opportunity to resolve one of the most misconstrued stories of the culinary world – the story of the croissant!
The earliest known occurrence of the croissant dates all the way back to 1683 Vienna, Austria. The legend takes place during the Ottoman Turk siege of the city; a baker apparently heard the Turks tunneling under the walls of the city as he lit his ovens to bake the morning bread. He quickly sounded an alarm, and the military collapsed the tunnel, saving the city. To celebrate, the baker baked a crescent-shaped bread, in the shape of the crescent moon of the Turkish flag.

And for whom this is not enough, the Vienna Kipferl pastry actually dates back to the 13th century. Ergo, Austria invented the ‘croissant’. It is a sore topic for this Austrian, so thanks for letting me vent publicly – ha!

Who taught you how to cook?

It was definitely my school education, maybe combined with me having always been a connoisseur of delicious food and being curious about new recipes. Many people don’t know that I went to Tourism College for 5 years between the age of 14 and 19. Besides majoring in tourism management and marketing I also had to complete a 4 year apprenticeship where I was thought how to cook as well as learn to fold at least 40 different shapes of napkins. But let’s be serious for a second – the Tirol is one of the top tourism regions in Austria and skilled professionals within this sector are highly in demand. My interest in tourism wasn’t the main reason why I went to Tourism College though – it was because of the language studies they offered. I studied German, English, Italian, French and Russian. Languages always fascinated me. Long story short, this is how I learned cooking. If you are trained on how to cook a 5-course meal for 10 people all by yourself, you can also cook a box of pasta just for you.

What are some of your favorite things to cook?

Speaking of pasta! I love love love pasta in all variations with all sauces possible. Pasta creations are my favorite! Pasta might sound boring to some people but you can create so many creative delicious variations with all kinds of ingredients. I am definitely always looking for new adventurous and interesting recipes out there; I like trying new things.

Viktoria with her mom, sister and niece

When it comes to traditional food though, I would never even try to compete with my sister. You would think making the perfect Schweinebraten takes decades of experience and at least 2 cut off fingers, but at the young age of only 32 she has already perfected the recipe for a sublime Schweinebraten with Sauerkraut, potatoes and breaded dumplings.

When you return home to Austria, what is the first thing you will eat?

I will most like have a Kaiser Roll with smoked bacon and a bottle of ice-cold Zipfer beer (it is a local beer and my most favorite).

You might want to ask why I am so sure about this. The answer is simply: because whenever I go back home my family picks me up from the airport and brings exactly these two things with them! What a lovely tradition it has become.

Do you have a favorite restaurant back in Austria? If so, what about it did you like? 

There definitely is. Let me mention one thing first: If you are looking for a place to eat in the Tirol region and you find places which names include “Gasthaus” or “Gasthof” you can’t go wrong. These are local restaurants with local food and local specialties.
And when it comes to Tyrolean delicious dishes I definitely have a favorite restaurant.

It is called “Gasthof Herrnhaus” (see “Gasthof, you can’t go wrong). I not only really like this place because I once did an internship in their kitchen but moreover because they serve great local food for a moderate price. Don’t get me wrong, I know that good food and especially good quality has its price but at Gasthof Herrnhaus you really get something for your money, and that is one thing that Tyrolean hospitality is about.

Interior of Gasthof Herrnhaus

How is food and/or the culture surrounding food different in the US than in Austria?

I have two approaches to this question.

One word: barfood.

Unlike America, in Austria we either have a bar where you can get something to drink, or a restaurant where you can get something to eat. If I think about trying to find a place in Austria where I can just hangout, watch my favorite sports team, eat my delicious chicken wings and drink a beer, I will probably not be able to come up with a single place. I am very simple as you can see ha.

Downton Nashville Bar Scene. Photo courtesy of Drew Hays

There are great restaurants in both, America and Austria, of course, but when it comes to the barfood culture as I call it, there is definitely a big difference and something I would love to have in Austria as well.

Before food is served on our plates it has to be bought. And I think this is a big difference between America and Austria. My first grocery-shopping-trip to Kroger took me a striking two hours! Can you believe this ha. By now I have become a total pro as to knowing in what aisle the items are that I need, but when I first moved here I was totally lost. The overwhelming amount of goods and different products completely over stimulated me. And please don’t get me started on my first experience with a self check-out counter ha.

One event that I consider myself lucky of having been able to be a part of is Thanksgiving. In Austria we have something that’s called “Ernte Dank” which means being thankful for this falls crops, but it is neither a very special nor a family get together kind of event. I was invited twice to my landlady’s nephew’s house for Thanksgiving and I always had a great time there. People getting together for good (and way too much) food, quality time, maybe some football and pumpkin shooting is a wonderful occasion. I am very happy and thankful for having been invited to this annually family event.

When you are not busy designing beautiful things for work, what do you like to do with your free time? Do you have any hobbies?

Funny enough, I would say my hobby is looking for new hobbies. I mean I like to work out, cook, paint, go for a walk, and be in nature but I always try to find new interesting activities. Recently I have been into axe throwing and it turns out I am actually quite good at it. It is a lot of fun and will definitely help you forget some of the everyday stress. When it comes to watching sports, I definitely count soccer and ice hockey to my most favorite kinds of sport. When I have to think about an activity that satisfies me the most though, I have to say it is definitely meeting up with friends, having a beer and simply spending a good time together with the people I love.

 

What are three places in Austria that most inspire you and why? 

1) Wolfsklamm Gorge, Tirol:

The Wolfsklamm Gorge impresses nature lovers with thundering waterfalls and emerald green pools. The location of this trail is very convenient for me because I can start the hike right from my doorstep. I used to go there a lot with my dad when I was a kid.

Walking through the Wolfsklamm Canyon in the Karwendel Alps, Stans in Tyrol, Alps, Tyrol, Austria, Europe

The beautiful waterfalls, timber bridges and the galleries carved into the rock have always fascinated me- it seems so magical. Its 354 steps, to be precise, that lead upwards to the pilgrimage monastery of St. Georgenberg, where we always used to rest and stop for a bite to eat because they have a great restaurant up there. It’s a picturesque and magical hike that makes you feel like you are in a different world.

Kloster St. Georgenberg in Tirol

2) Millstätter Lake, Carinthia:

My stepdad is from this region of Austria where my grandparents still run a farm up on a mountain. Whenever I go there to visit them I can’t get enough of the spectacular view on the lake…

especially on a summer day when the setting sun is reflecting in the waters surface and makes the entire like sparkle. It’s a beautiful place where the time seems to stop whenever you soak up this stunning view. I love to go there to recharge my batteries.

3) My grandma’s attic:

A place you will not find in a tourist guide – my grandma’s attic. My grandma is Italian (that might explain my love for Italian food) and she used to run a souvenir shop. After the shop closed she kept a lot of the stuff, my grandma likes keeping stuff in general, she wouldn’t even throw away an old and broken picture frame. I loved to play in my grandma’s attic when I was a kid because I always found new ancient items and made up stories for them. It’s for sure a so repository for inspiration!

Who or what inspires your cooking? 

I think I am a typical millennial when it comes to answering this question. Most of the time it simply happens that a recipe, of one of the social media food channels that I follow, pops up in my feed. I save it for later and whenever I feel like trying something new I recall it and it tells me what ingredients I need and how to cook it – super convenient.

One time it happened though, that I found an old cookbook that my grandma used to use. You know, one of those with a handwritten font and no photos ha. What an adventure it was to cook a recipe from this book, completely without any pictures to show how the outcome would look. Now that I remember how much fun this was, I think I should do it more often. Maybe not for family gatherings, at least not without doing a test run first. I love to cook for my family. The feedback has always been good so far, at least they keep asking me to cook for them ha.

If you could invite any five famous people (living or dead) to dinner who would you choose and why?  

That is a tough question but considering my current mood and time here are the 5 people I would invite right now and right away:

Four of five ideal guests at Viktoria’s dinner party. Clockwise from top left: Hermione Granger, Anthony Bourdain, Kurt Cobain, Nick Offerman

Hermione Granger: I hope movie characters count as well. I always wanted to meet her. Hermione was literally my role model when I was kid: she is brave, smart, modest and a very loyal friend. Maybe she would teach me a thing or two about magic. I love magic; I think everyone should have some magic in their lives. Wingardium Leviosa ha!

Kurt Cobain: I read his biography when I was 12 (yep, I was a weird kid) but there has always been something that fascinated me about this guy. He always conveyed the image of this very anguished and beyond his time creative person. I would have a lot of questions for that dude. Also, I am curious to see how he would act at a dinner party in 2020.

Nick Offerman: He is super interesting, entertaining and also kind of a genius. He definitely has an appreciation for some of the finer things in life and I think 5 minutes with him would leave an impression, so a dinner party can only be fantastic. Also he can probably treat a steak better than I, so he’s on grill duty.

My uncle Michael: He was my mom’s younger brother and my godfather. I was born in November 1993; he passed away from cancer shortly after my baptism in 94 at the age of 30. I never had the change to meet him. According to my mom I apparently inherited his assertiveness and my love for motorcycles. On his tombstone they engraved the swallow tattoo that he had. I got the same tattoo on my lower leg.

Anthony Bourdain: His love of great adventures, new friends, fine food and drink and the remarkable stories of the not only culinary world made him a unique storyteller that I would love to meet. Also, I need someone to watch the food and the kitchen while I hang and practice my magic tricks with Hermione. 😉

I think we would be a fun round: Good food, great music, fun entertainment, some magic and family, sounds like a good combination to me.

What is one goal that you hope to accomplish in 2020?

2020 is going to be a very interesting year for me I would say. There are lots of uncertainties. People who know me will tell you that I am a person who always has a plan A, B and at least C. My plan A for 2020 is to go back home to Austria, since my visa expires, and apply for a new one in March. I have made the decision for myself that I will not have a precise plan B or C this time. Simply because it will take me some time to process a possible failure of plan A. So even if I do not know what is going to happen, I am still very excited about seeing what this year has in store for me.

Karwendel wandern Stanser Joch

There is one very specific goal that I have for 2020 though: I want to scale the “Stanser Joch”. My dad keeps telling me: “You are not a genuine local (Stanser) if you haven’t been at the summit cross and written down your name in the book of Stanser Joch.” Sounds like ancient mythology, but it’s not, simply something my dad will keep rubbing under my nose until the end of days if I won’t eventually hike up there with him ha.

Do you think you’ll ever come back to live and work in the U.S. again? (Secretly, I hope so!) 

Thank you for saying that haha. I do hope so too. When I moved to the US in 2018, if you had told me where I would be today, I would not have believed it! I have enjoyed my time and have loved living in Nashville. I definitely widened my horizons, professionally as well as personally. Every place you go and every person you meet is a part of your storybook. My time here was one of the most enriching experiences of my -still very young I should say- life. So yes, I really hope there will be another U.S. chapter in my storybook. 🙂

Now that we are all experts on the festive foods and vibrant landscape of Austria, thanks to Viktoria, we can get to work on making Viennese Chicken. So far, the easiest recipe of the Tour to make, it is also the most obscure when it comes to its origin story. It even managed to stump our interviewee, who likened it to something along the lines of a somewhat more familiar Austrian favorite – schnitzel.

Viennese Chicken made from a 1971 recipe

Close but not exactly, the difference between Viennese Chicken and Vienna Schnitzel lies in bread crumbs. The latter has them, the former does not. Similar also to Italian and French recipes for Chicken Cacciatore or Hungarian Parikahendl, it seems that Viennese Chicken (at least in the way that we are making it here) has fallen into obscurity. Fantastic!

This is exactly the kind of recipe we were hoping to uncover this year during the Tour – something that is delicious but barely known about. At least when it comes to recipe searches online. The only recipe that I could find that was almost exact (but again not totally) was a reference to a Boston Cooking School recipe that was posted on a cooking website back in 1996. The Boston Cooking School operated from the 1870’s to the 1950’s, which means this recipe could have first emerged during that early time period, then resurfaced in the 1970’s (when this recipe was published) and then fell out of favor sometime after the 1990’s.

The only spices in Viennese Chicken are simple ones – paprika, salt and pepper

Whatever the case may be, I’m glad to be drawing attention to it again. A healthier alternative to pounded, pan fried and breaded schnitzel, Viennese Chicken is much more similar to a hearty beef pot roast or a winter stew. Ready in under an hour, including prep time and cooking, it requires only one big pan and one big spice – paprika. The chicken gently cooks in its own juices with the help of a homemade chicken stock and a few stew-happy vegetables, so it’s a breeze to make and only gets more flavorful the next day and the day after that.

I followed the recipe exactly, except that I wound up using smoked paprika (a personal preference) instead of regular paprika and I wound up adding another 1/2 teaspoon of salt and about 1 tablespoon of freshly squeezed lemon juice to the sauce at the very end. I’ll include those extras in the ingredient list as well, but before adding those two last minute additions though, you might want to test the sauce yourself to see what you think.

Also, making homemade chicken stock, as recommended in the recipe, is an easy and fulfilling task that really brings out a round bouquet of flavors in this dish. That recipe is included here too. The stock simmers on the stove for an hour and a half, but if you are running short on time, you could substitute pre-packaged stock from the grocery. {One side note: I like to use chicken legs in my stock recipe in place of wings and backbones. Once the chicken has thoroughly cooked in the broth I cut the meat from the bones for use in Indie’s dog food. It’s a time saver step for me but not a necessary one for you.}

Homemade Chicken Stock

(makes 1 3/4 quarts)

3 pounds chicken necks, wings, and backs (or legs!)

10 cups water

1 onion, peeled

2 ribs celery

2 sprigs parsley

salt to taste (I used about 1 teaspoon Kosher sea salt)

10 peppercorns

Place all the ingredients in a large kettle and bring to a boil. Simmer, uncovered, for an hour and a half, skimming the surface as necessary. Strain through cheesecloth and boil rapidly, uncovered to reduce the stock to about 7 cups. Skim off all the fat and chill.

Viennese Chicken

Serves 4

2 tablespoons butter

1 onion, finely chopped

1 chicken (2 to 3 pounds), cut into serving pieces

1 green pepper, chopped

2 carrots, chopped

6 mushrooms, sliced

1 tomato, skinned and diced

1 cup chicken stock

1 teaspoon paprika ( I used smoked paprika)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon all-purpose flour

1/4 cup sour cream

Additional – 1/2 teaspoon salt

1 tablespoon freshly squeezed lemon juice

Melt the butter in a large heavy saucepan. Add the onion and saute until tender but not browned. Add the chicken pieces and brown on all sides.

Add the green pepper, carrots, mushrooms, tomato, stock, paprika, 1/2 teaspoon salt and pepper.

Bring to a boil. Cover and simmer twenty five to thirty five minutes, until the chicken is tender.

{A little tip:  My big heavy duty saucepan never came with a lid, so when a recipe calls for a cover I just use tin foil and seal it really tight around the edges. This works perfectly in place of a conventional lid, but this does remind me for this year-long cooking project, I should really invest in some new pots and pans!}

Remove the lid…

In a separate bowl, blend the sour cream and flour together and then stir it into the pan. {Note: It’s a little awkward to smoothly stir the sour cream mixture into the saucepan because of the chicken, so I suggest removing about a cup of liquid from the pan and stirring that into the sour cream bowl, blending it thoroughly, and then incorporate that mixture back into the pan.}

Toss everything to coat…

At this stage, taste the sauce and determine whether you want to add an additional 1/2 teaspoon salt and the lemon juice. Once seasoned to your preference, transfer the chicken to a warm platter, and spoon the sauce over the top. Garnish the dish with lemon slices and fresh parsley and serve.

Good companion foods with Viennese Chicken would be anything in the potato family (mashed, baked, boiled, sauteed), any kind of rustic bread or baguette, any vegetable that is bulky yet light like peas or cauliflower or just a simple dish of rice or pasta.

Originally, before I began actually cooking this recipe I thought it was going to be very light and creamy in color and texture. But as the onions caramelized while the chicken was browning on each side, they built a foundation of flavor that turned the broth a dark brown like the color of soy sauce. When the sour cream and flour were added at the end, it brightened the whole dish up a bit but left all that slow roasted, caramel-like flavor. If you aren’t a red meat eater, but long for hearty, comforting foods like pot roast or beef stew, especially on these cold winter days,  than this just might become your new favorite. I hope you guys love this recipe so much that you help it become a trend again. It is definitely worthy of  some new time in the spotlight!

Cheers to Viktoria for sharing her Austria with us, and cheers to new (old) recipes coming out of the dark recesses of history once again! If you try this recipe, please let us know your thoughts in the comments section below. If you ever get a chance to visit Austria – stop by Stans and say hi to Viktoria. She’ll be the one in the beautiful dirndl that’s ready to greet you in five languages.

Join us next Wednesday, Week Four of the International Vintage Recipe Tour 2020, as we island hop our way over to Barbados, where will be livening up the night with a little party atmosphere. Stay tuned!

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