To print this recipe, click the link to the PDF file above.
3 pound frying chicken, cut up
2 tablespoons of butter or any kind of oil
1 cup of chopped onion
½ teaspoon garlic, finely chopped
1½ Tablespoons of sweet Hungarian paprika (or spicy if that’s your fancy)
1 cup of chicken stock (or any kind you might have around)
2 Tablespoons of flour
1½ cups of sour cream
- Pat the chicken pieces dry with paper towels and salt them (this is optional but a little salt will certainly flavor them).
- In a 10-inch skillet, heat the butter/oil over high heat until a light haze forms over it.
- Add as many chicken pieces, skin side down, as will fit in one layer.
- After 2 or 3 minutes, or when the pieces are a golden brown on the bottom side, turn them with tongs and brown the other side.
- Remove pieces as they brown and replace them with uncooked ones.
- Pour off the fat, leaving only a thin film.
- Add the onions and garlic and cook them over medium heat 8 to 10 minutes, or until lightly colored.
- Remove from heat and stir in paprika.
- Stir until the onions are well coated.
- Return the skillet to the heat and add the chicken stock and bring to a boil, stirring in the brown bits from the bottom and sides of pan.
- Return chicken to the skillet and bring the liquid to a boil again, then turn the heat to its lowest point and cover the pan tightly.
- Simmer the chicken for 20 to 30 minutes or until the juice from the thigh runs yellow when it is pierced with the point of a small sharp knife.
- When the chicken is tender, remove it to a platter.
- Skim the surface fat from the skillet.
- In a mixing bowl, stir the flour into the sour cream with a wire whisk, then stir the mixture into the simmering juices – if it’s too thick, add more water…too thin, add more flour
- Simmer 6 to 8 minutes longer or until the sauce is thick and smooth, then return the chicken and any juices that have collected around it to the skillet.
- Baste with the sauce, simmer 3 or 4 minutes to heat the pieces through, and serve.
Nokedli (Homemade noodles)
My friends’ kids always ask for homemakde nokedli when I make chicken paprikas for them. It’s a hit. Takes a bit of work putting the dumplings in the boiling water, but well worth it. You can also use pasta if you’d like and are in a pinch for time.
2 ½ cups of flour
1 teaspoon of salt
¾ cup of milk
- Stir flour and salt together.
- Combine eggs and milk; stir into flour mixture.
- Pour batter into a colander with large holes (at least 3/16" in diameter), or a spaetzle maker. My mother used to spoon in the batter with small bits.
- Hold colander over a kettle of boiling salted water.
- Press batter through the colander to form the nokedli.
- Cook and stir for five minutes.
- Drain well.
Makes 4 cups.