IMG_7987

My grandmother’s side of the family is Hungarian so I wanted to try a dish that was part of my heritage. I had a little trouble with the nokedli, which came out like globs of pasta, but otherwise it was a good dish. I’m not a fan of cooking the chicken with the bone on when you have this much sauce because it makes it messier to eat, but once picked off hubby ate it right up with some rice rather then the nokedli.

Chicken Paprikas
(Adapted from Agnes Rethy)

Printer Friendly Version

3 to 4 tablespoons olive oil
8 skinless bone-in chicken thighs
Coarse salt and freshly ground pepper
2 small onions, coarsely chopped
3 Hungarian wax, Italian frying, or Cubanello peppers, seeded and coarsely chopped
2 tablespoons sweet paprika
8 whole peeled canned tomatoes, preferably San Marzano, coarsely chopped
1/3 cup sour cream, plus more for garnish
1/2 cup chopped fresh flat-leaf parsley
Nokedli, for serving (See recipe below)
Cucumber Salad, for serving

Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat.

Generously season chicken thighs with salt and pepper; add chicken to Dutch oven and cook, turning once, until deep golden brown, about 8 minutes per side. Remove chicken from Dutch oven and set aside.

IMG_7934IMG_7937IMG_7939IMG_7947

Add remaining tablespoon olive oil to Dutch oven, if necessary.

IMG_7948

Add onions and season with salt and pepper.

IMG_7949

Cook, stirring, until golden, about 10 minutes. Add peppers and cook, stirring, until softened, about 5 minutes.

IMG_7950IMG_7953

Return chicken to Dutch oven and sprinkle chicken and vegetables with paprika.

IMG_7954

Add tomatoes and 3/4 cup water; bring to a boil.

IMG_7958

Cover and let simmer until chicken is very tender, about 40 minutes.

Remove Dutch oven from heat; remove chicken from Dutch oven and keep warm.

IMG_7978

Using an immersion blender, blend vegetables and cooking liquid until smooth. I read it wrong and blended it after adding the sour cream and parsley.)

IMG_7980

Whisk in sour cream and season with salt and pepper.

IMG_7981IMG_7984IMG_7986

Return chicken to Dutch oven and keep warm until ready to serve. Garnish with parsley and additional sour cream, and serve with nokedli and cucumber salad.

IMG_7993

Nokedli
(Adapted from Anges Rethy)

Printer Friendly Version

4 cups all-purpose flour
Coarse salt
4 large eggs
1/2 teaspoon olive oil
2 tablespoons unsalted butter, room temperature

In a large bowl, whisk together flour and 2 teaspoons salt.

IMG_7932

Make a well in the center; crack eggs into center well.

IMG_7959

Using a fork, beat eggs; gradually add flour to eggs until fully combined and a dry, shaggy dough forms.

IMG_7962IMG_7965

Add 3/4 cup water and stir with a wooden spoon until a rough, very sticky dough forms. If dough seems too dry, add 1 to 2 tablespoons additional water as necessary.

IMG_7968

Bring a medium saucepan of salted water to a boil; add olive oil. Working with about 1/2 cup dough at a time, press dough through a spaetzle maker or a large-holed colander, set about 3 inches from water, into boiling water. (I tried a strainer and a grater, and the grater seemed to work a little better.)

IMG_7933IMG_7969IMG_7970

Cook until nokedli float to top, about 2 minutes.

IMG_7973

Transfer cooked nokedli to a warm serving bowl. Toss with butter and season with salt. Serve.

IMG_7977

Finding Isnpiration's logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This