Here is a relatively easy dish that has a history. I have wanted to make this dish for a while, and finally got around to doing it. The key to making this dish is using authentic Hungarian Paprika. First let’s start out with a bit of history…
It was under the Turkish rule, which lasted 150 years, that paprika was brought to Hungary. The spice was mostly used by the peasantry. Due to rising pepper prices in Hungary, this spice became a substitute for pepper. Because of this the spice began being used in just about every thing that the Hungarians cooked, and eventually became the symbol of Hungarian cooking. Now let’s get to cooking, shall we?
Ingredients
Chicken Paprikash
1 cut up chicken, I used boneless chicken thighs
1 onion chopped
8 oz. crimini mushrooms
2 TBS extra virgin olive oil
2 TBS butter
2 TBS Hungarian Paprika
1 14.5 oz can of chicken broth
1/4 cup dry white wine, I used Pinot Grigio
1 pint of sour cream
1 TBS flour
Spaetzle
1 1/2 cup flour
2 eggs beaten
3/4 cup of water
3 TBS butter
1 TBS parsley flakes
Let’s start with the chicken. If using chicken with bones this will take about an hour and a half. Boneless chicken, like what I used takes about an hour. Heat the butter and olive oil in a skillet until the butter melts. Add the onion and mushroom. Cook until they caramelize.
Then add the paprikaand stir to coat the onions and mushrooms. Then add the broth and wine and bring to a boil.Add the chicken,turning to coat.Bring back up to a boil and then reduce to simmer. Cover and cook.While the chicken is cooking make the spaetzle. Combine the flour, eggs and water.
Mix until it has the consistency of pancake batter.Heat water in a soup pot. Here is the tricky part. You want to use a colander to which you add some of the batter, and then using a spoon, push the batter through the holes in the colander.Do this in batches. Bits of the batter will drop in to the water and cook, raising to the top as they are cooked.As they rise to the top, with a slotted spoon, remove this to a bowl and set aside. Do this until you have used all the batter. Once all is cooked, clean your colander, then drain the spaetzle.This process takes about a half hour. I keep this to the side until I finish the chicken dish.When the chicken is done cooking, remove the pieces to a plate. Then add the flour to the sour cream, blending well. Slowly add the sour cream mixture to the juices in the skillet and stir to combine.
Add the chicken back to the mixture and heat through.In another pan, add the three TBS of butter and heat to melt. Add the spaetzle and the parsley flakes to the pan, and heat through.
When ready to serve, place some of the spaetzle on the plate, and place the chicken on top drizzling some of the wonderfully tasty sauce over all.
Don’t forget your green vegetable! Enjoy this with the white wine that you used in the recipe!
[…] Chicken Paprikash with Spaetzle is another comfort food that comes to mind. The flavors on this recipe sure does pop! Yummm… […]
Just a quick addition. Chicken paprikash is much plainer that the one you suggest here. Forget all the fancy stuff, its is just onion, bacon, chicken, stock, salt, pepper, sour cream and flour.
I have never had this dish with bacon. Typical Hungarian recipes do not call for it. Maybe you should try my version. I would love to see your recipe. Do you have a blog?
YUMMMY! I’m so glad I finally have time to catch up on your blog! I’ve missed out on a lot of good food! The spaeztle looks good! I had that in Germany and it was one of my favorites!
My mouth is watering, funny I didn’t hear the dinner bell. My auntie swears by Hungarian Paprika. Well done!
Thank you PC! This was even better as leftovers!
Love dishes that keep on giving 🙂
Well done…we want to make spaetzle but it seemed hard…you made it look easy…nice dish.
It is easy! Just give yourself a half hour. Let me know how this goes for you!
The amazing recipes you come up with seem to never end!
Oy, I search my brain…thinks about what goes with what…and invent like crazy! Thanks for the comment!
This sounds and looks delicious!!
It was really good! Thank you for the comment, and please come back and visit again!
In your “add paprika” photo it looks like a bird chasing a bat. Recipe sounds mouth watering!
You make the spaetzle look so easy! I’ve never attempted that and can’t wait til I am home and have time to be creative in the kitchen again! Wow, I wish I had this for my breakfast/brunch! Z
It was yummy! Very easy too!