Monday, August 9, 2010

Chicken Paprikash - Hungarian - mostly

Last nights dish is one of my favorites. The original recipe calls for veal and I have tried that once, but the chicken is really good. I use boneless chicken breasts, because I really only like white meat - but I'm sure you could use boneless thighs if you like. The side dish is Braised Romano Beans and they just came back out at the market - yummy! They are tender when cooked and meaty - you don't want them to be al dente. I'm giving the recipe for spatzle - which is pretty easy, but I was tired yesterday, so I took a shortcut and used store bought spatzle noodles instead. Not quite as great as the eggy little noodles that I usually make, but hey, you don't always have to go the extra mile - isn't it enough I got the chicken done? And beans? And the laundry?!

Chicken Paprikash serves about 4

2 tablespoons butter and olive oil
1 small onion chopped
1 clove garlic chopped
2 teaspoons sweet hungarian paprika
1/2 teaspoon smoked spanish paprika (I know this is not traditionally in a hungarian stew, but I just love the smoky flavor)
2 pounds boneless and skinless chicken breasts cut into about 2 inch pieces
1 red pepper chopped
2 fresh tomatoes peeled and chopped (or about 1/2 cup canned)
1/4 cup water
1 cup sour cream
1/2 cup cream
2 tablespoons flour

Melt butter and oil in a large pot, add onions and cook about 10 min. Add the garlic and paprikas and cook another 2 min. Mix in the chicken and coat it with the spices and onions and saute another 5 min. then add the pepper, tomatoes and water. Cover and cook over very low heat for about 45 min. You want the chicken to be very tender. Mix the sour cream, cream and flour and then add to the chicken and cook on low heat another 5 min, or until thickened. S&P to taste. Serve over egg noodles or spatzle.

Spatzle serves about 6 (really good leftover browned in butter!)

1 and a half teaspoon salt
3 eggs
3/4 cup water
2 and 1/4 cups flour
pinch of grated nutmeg
1/2 teaspoon baking powder
1/4 cup melted butter
grated parmesan (optional - I like a little sprinkled on them)

Get a large pot and fill about 3/4 full of water add 1 teaspoon salt and bring to a boil. In another bowl mix 1/2 teaspoon salt, eggs, water, flour, nutmeg and baking powder until it forms a wet dough. If you have a spatzle maker (I don't) then use that, otherwise use a flat large holed grater and place it over the boiling water and force the batter through the holes into the water to make little dumplings using a spatula. Stir and cook about 3 min - they rise when they are done. I have to do this in a couple batches, so remove the spatzle with a strainer and drain then toss with the melted butter and top with parmesan if you like. Serve with lots of paprikash sauce!


  1. Goodness - you've been so quiet lately - I even asked Richard to make sure you were still alive! Glad to hear you again! R