Monday, December 29, 2008

Chicken Paprikash with Herbed Spaetzle

I've made these recipes separately, but after some brainstorming for tomorrow nights dinner, I decided they'd be great together.  I hope everyone enjoys this recipe as much as I will.

1 red onion chopped fine
1 T butter
2 T mild hungarian paprika
1 t cider vinegar
2 frying chickens cut into pieces
Sea salt and freshly ground pepper
2 T Flour
1/2 cup chicken stock
1/2 cup sour cream

Cook onion ten minutes in butter
Stir in paprika and cook until red in color
Add cider vinegar
Season chicken with salt and pepper and add to pan.
Cook chicken slowly for 20 minutes.
Sprinkle with flour.
Add chicken stock
Cover and cook slowly for 20 to 30 minutes until chicken is tender, adding more stock or (god forbid) water to make sure chicken doesn't stick.
Remove chicken from pan.
Add sour cream and incorporate.
Strain sauce through strainer or china cap.
Add chicken and coat with sauce. 
Check seasoning and add salt or pepper to taste.

For Spaetzle

3 cups all-purpose flour
1 3/4 teaspoons salt
1 1/4 cups whole milk
3 large eggs
1/2 cup plain yogurt
2 tablespoons olive oil
1 1/2 sticks (3/4 cup) unsalted butter
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh thyme.

Bring a 4 to 6 quart  pot of salted water to a simmer. Fill a large bowl with iced water to stop cooking.

Whisk together flour and 1 teaspoon salt in a medium bowl. Whisk together milk, eggs, and sour cream in another bowl, then whisk into flour until batter is smooth.

Working over barely simmering water, force half of batter through a colander.

As spaetzle float to surface, transfer to bowl of cold water with a mesh skimmer or sieve, then into a large sieve to drain. Repeat with remaining batter. Toss drained spaetzle with oil.

Cut 1 stick butter into pieces, then heat in a deep 12-inch skillet over moderately high heat until foam subsides and add spaetzle. (Skillet will be full.) Saute, stirring occasionally, until golden on the edges. Cut remaining 1/2 stick butter into pieces and add to spaetzle along with parsley, chives, thyme. Gently stir to coat. Adjust seasoning with sea salt and freshly ground pepper.

This is dinner tomorrow night, so pictures will be posted for your viewing pleasure. :)

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