Chicken Paprikash from Wawajeanne
This is my recipe, pieced together from watching my mom make it and looking at a bunch of recipes online. I’m not one to specify ingredients, except that you really have to use Hungarian hot paprika for this. the spanish hot stuff would probably work, just do not use the normal ‘sprinkle onto deviled eggs paprika. It doesn’t have enough flavor.
-4 chicken thighs (I use bone-in, skin-on. Feel free to sub boneless/skinless, or breasts if you are strongly opposed to thighs. But thighs are better)
-1 large yellow or white onion
-2 cloves garlic
-2 Tbsp Hungarian hot paprika (again, this is important. The regular stuff isn’t the same)
-1/2-3/4 cup chicken stock or broth
-1/4 cup sour cream
salt and pepper
Quarter onion and slice 1/8″ thick. Mince garlic. Saute onions and garlic in a bit of oil in a deep frying pan or skillet (I use EVOO, doesn’t really matter for this one) till soft and lightly browned.
Sprinkle with paprika, salt and pepper mix well. Push to the outside of the pan.
Lay chicken thighs in the middle of the pan skin side down (if with skin) and don’t touch them! Let them sit till they get nice and brown and then flip and do the same to the other side. Don’t worry about little pieces sticking, they’ll just make the sauce taste better later.
Pour the stock/broth into the pan and deglaze. (i.e. scrape up all the good brown bits from the chicken and onions.)
Put the chicken back into the pan nestled in among the onions. The stock/broth should come halfway up the side of the chicken pieces, so add more if you need to.
Simmer covered till the chicken is very tender (flip chicken once) then remove chicken and set it aside, covered to keep warm.
If the remaining liquid seems watery then simmer to reduce as needed.
Mix in sour cream.
Serve chicken over spatzle (recipe below. Can sub egg noodles or rice) with sauce all over it.
Spaetzle (from ChefChicklet on the homecooking board of chowhound.com)
These are not exactly hard to make, but they are labor intensive. But they are also delicious. Egg noodles make a pretty good substitute if you just don’t want to deal with it.
2 T oil
1/2 c. milk
2 1/2 c all pupose flour
2 1/2 tsp salt
1/4 tsp baking powder
2 Tbsp butter (optional)
Blend oil, eggs, water and milk well.
Combine flour, salt and baking powder and add to wet ingredients. Mix well. (really. Beat the crap out of it with a mixer. I let my stand mixer rip for a good 2 minutes)
Let rest for at least 10 minutes and up to a couple of hours.
Bring a good sized pot of lightly salted water to a rolling boil.
Use a slotted spoon with round holes or a colander with holes (as opposed to mesh) and push batter through holes into boiling water a 1/4 cup or so at a time. (there is such a thing as a spaetzle maker, but I don’t have one. It would make this much easier.)
Boil until they float and are cooked through. then remove and lay on a plate. Continue in batches till all the batter is cooked.
Optional, but this is what makes it good: Heat butter in a saute pan till foamy and then add cooked spaetzle. toss spaetzle in butter and saute till golden brown. Optional #2: Sprinkle with dill.