Aunt Saras Chicken Paprikash Recipes

PAP'S CHICKEN PAPRIKASH

Steps:

• For the chicken paprikash: Preheat the oven to 400 degrees F.
• Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
• Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
• Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
• For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
• Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
• Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
• Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

AUNT SARA'S CHICKEN PAPRIKASH

Steps:

• Lightly flour the chicken and brown in the oil.
• Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.
• Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.
• Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly.
• Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.
• Bring 4 quarts of water to a boil and make the dumpling dough.
• In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.
• Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!

CHICKEN PAPRIKASH

Steps:

• Heat olive oil in a pot, add chicken and garlic and sautee.
• Add onions and just enough broth to cover.
• Stir in spices, bring to a boil, turn down heat and simmer until chicken and onions are fully cooked.
• While it's simmering, eat the Fudgesicle. You can also make the Spaetzel and Halouskies now.
• When the chicken and onions are fully cooked, bring to a roiling boil and drop in the Spaetzel.
• If needed you may add the starch as a thickening agent, by mixng it into the set aside broth and pouring it into the pot.
• Remove from heat and let it thicken.
• Mix in sour cream, and it's ready to serve.

CHICKEN PAPRIKASH II

Steps:

• Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
• Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.