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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

without skins.

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

Preparation:

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

breasts).

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:

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