Author Topic: Czech Chicken Paprikash  (Read 94 times)

Olga Drozd

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Czech Chicken Paprikash
« on: August 10, 2018, 12:07:38 PM »
Czech Chicken Paprikash

Paprikash is a favorite not only in Hungary, but also in the Czech Republic and Slovakia. You will love the rich flavor of this old fashioned paprikash, and particularly the traditional spaetzle-like dumplings. When dropping the noodles into the boiling water, just dip the bench scraper or knife into the boiling water if the dough is sticking. This recipe is more soup like than a goulash. Try to use Hungarian paprika. If you want it thicker add another Tablespoon of flour to the sour cream and bring it to a gentle boil.For my recipe I used organic 12 chicken thighs-skin-on bone in.

STEW:

3 pounds bone in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
Salt and pepper to season chicken
1 Tablespoon vegetable oil - divided
1 onion, minced
2 Tablespoons sweet paprika
2 garlic cloves, minced
5 cups low sodium chicken broth
2 cups sour cream
2 Tablespoons all purpose flour
2 Tablespoons fresh lemon juice
2 Tablespoons minced fresh parsley

DUMPLINGS:

2 cups all purpose flour
1 cup water
2 large eggs
1 teaspoon salt


FOR THE STEW:  Pat the chicken dry with paper towels and season with salt and pepper.  Heat 1 1/2 teaspoons of the oil in a Dutch oven over medium high heat until just smoking.  Add half of the chicken and cook until golden brown on both sides, about 10 minutes, flipping halfway through.  Transfer the chicken to a plate and remove the skin and discard.  Return the pot to medium-high heat and repeat with the remaining 1 1/2 teaspoons oil and the remaining chicken.

Add the onion and 1/2 teaspoon salt to the pot and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes.  Stir in the paprika and garlic, and cook until fragrant, about 30 seconds.  Stir in the broth, scraping up any browned bits.

Return the chicken, along with any accumulated juices, to the pot.  Bring to a simmer, cover, and cook until the chicken is fully cooked and tender, about 20 minutes for breasts (160 to 165 degrees on an instant read thermometer), or 1 hour for thighs and drumsticks (175 degrees on an instant read thermometer). (If using both white and dark meat, simmer the thighs and drumsticks for 40 minutes before adding the breasts).  Transfer the chicken to a plate.

When the chicken is cool enough to handle, shred the meat into bite sized pieces and return it to the stew.  Whisk the sour cream and flour in a bowl, then stir in 2 Tablespoons of the warm broth. Stir the sour cream mixture, lemon juice, and parsley into the pot.  Cover and set aside off the heat to keep warm.

FOR THE DUMPLINGS: while the chicken cooks, bring 4 quarts water and 1 Tablespoon salt to a boil in a large pot.  Whisk the flour, water, eggs, and 1 teaspoon salt together in a bowl until smooth.  Set the batter aside to rest for 15 minutes.

Spread about 1/3 cup of the batter in the center of a small cutting board in a thin, even layer about 2 inches wide. Use a bench scraper or chef's knife to scrape 1-inch wide pieces of the batter into the boiling water.  Cook until the dumplings rise to the surface, about 1 minute.  Using a slotted spoon, transfer the dumplings to the stew.  Repeat with the remaining batter.  Season with salt and pepper to taste and serve.  Serves 6.
« Last Edit: August 12, 2018, 09:11:27 PM by Drozd »