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chicken breasts sweet Hungarian paprika paprika salt butter yellow onion garlic tomatoes chicken stock sour cream flour salt eggs milk mixed herbs vegetable oil unsalted butter parsley lemon juice
Viewed: 66 - Published at: 7 years agoIngredients
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons sweet Hungarian paprika
- 2 teaspoons hot Hungarian paprika
- 1 teaspoon salt, plus 1/2 teaspoon
- 3 tablespoons butter, bacon fat, or lard
- 1 cup finely chopped yellow onion
- 2 teaspoons minced garlic
- 1/2 cup chopped, seeded, peeled tomatoes
- 1 to 1 1/2 cups chicken stock
- 1/2 cup sour cream
- Herbed Spaetzle, recipe follows
- 1 cup plus 2 tablespoons all-purpose flour
- 1 3/4 teaspoon salt
- 3 large eggs, lightly beaten
- 1/3 cup whole milk
- 1/4 cup minced mixed herbs, such as parsley, chives, tarragon, or basil
- 1 teaspoon vegetable oil
- 1 tablespoon unsalted butter
- 1 tablespoon chopped parsley
- 1/2 teaspoon fresh lemon juice
Method
- Season the chicken with 2 tablespoons of the sweet and 1 teaspoon of the hot paprika, and 1 teaspoon salt.
- Melt the butter in a large saute pan over medium-high heat.
- Add the onions and remaining tablespoon of sweet paprika, 1 teaspoon of hot paprika, and 1/2 teaspoon of salt, and cook, stirring, for 2 minutes.
- Add the garlic and cook for 30 seconds.
- Add the chicken and cook, stirring, until golden, about 4 minutes.
- Add the tomatoes and cook for 1 minute.
- Add enough stock to cover the chicken and bring to a boil.
- Lower the heat, cover, and simmer until the chicken is tender and cooked through, about 25 minutes, adding more stock as needed.
- Uncover and add the sour cream.
- Cook gently until incorporated and warmed through, about 2 minutes.
- Season, to taste.
- To serve, divide the spaetzle among 4 large plates, spoon the chicken and sauce over the noodles, and serve immediately.
- Combine the flour and salt in a large bowl.
- In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth.
- Add the oil and mix well.
- Prepare an ice bath in a large bowl and set aside.
- Bring 4 quarts of water and the remaining teaspoon of salt to a rolling boil in a large stockpot.
- Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water.
- With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water.
- (The water will rise and foam quickly.)
- Cook the dumplings, stirring, until they rise to the surface, about 5 minutes.
- Transfer with a long-handled spoon or strainer to the ice bath.
- Repeat with the remaining batter.
- Drain and place in a clean container.
- (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)
- Melt the butter in a large non-stick skillet or saute pan over medium-high heat.
- When the butter is foamy, add the spaetzle, parsley, and lemon juice, and stir to combine.
- Cook until the spaetzle is warmed through and the flavors are well blended.
- Remove from the heat and serve immediately with the Chicken Paprikas.
- Yield: 4 cups
