nancy's chicken paprikash (nancy is my mother)
2 tablespoons butter
2 tablespoons of olive oil
1 medium onion, chopped
(2 pounds) chicken, cut up. nancy used chicken thighs and legs (she
rolled them in egg/flour batter and fried them. i use chicken breasts
1 green pepper, chopped.
1 large tomato, chopped
2 cloves garlic, chopped fine.
3 tablespoons sweet hungarian paprika
Salt and black pepper
3/4 cup water
1 cup sour cream
2 tablespoons all-purpose flour
1.Heat butter in a Dutch oven or large skillet with a lid. Add onion
and saute over low heat until translucent. garlic too.
2.In a separate pan cook chicken pieces and brown lightly on both
sides. Add green peppers, tomatoes, garlic and paprika. Season to taste
with salt and pepper.now throw it all in the dutch oven or crock pot.
Bring to a boil. Reduce heat to low, cover and cook 35 minutes or
until chicken is tender (about 20 minutes if using only chicken
3. In a small bowl, mix sour cream with flour. Temper mixture with
some of the pan juices. put mixture into the chicken pot and simmer
until juices are thickened. stir… taste it here to adjust seasoning.
it's fun to make your own 'spaetzel'. very simple egg yolk/ flour batter
and push through collander into boiling water…. a pinch of salt, they
float around and become small dumplings.
then you ladle portions on
the a pile of spaetzel to serve. noodles will do. or rice even. :happy: :chef: