Hungarian Chicken Paprikash Cooked Through

Hungarian Chicken Paprikash Cooked Through is filed under Chicken and built around unsalted butter, boneless skinless chicken thighs, and boneless skinless chicken breasts. Plan on 8 people.

Count on 40 minutes of prep, 25 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Chicken Paprikas

• 5 tablespoons unsalted butter
• 1 pound boneless skinless chicken thighs
• 1 pound boneless skinless chicken breasts
• 1 onion chopped
• 1 ½ cups chicken broth
• 3 tablespoons Hungarian sweet paprika
• ½ teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour as needed for coating chicken
• 1 cup sour cream

For the Hungarian Spaetzle

• 2 ½ cups all-purpose flour
• 1 teaspoon kosher salt
• 2 eggs
• ¾ cups water
• 1 tablespoon unsalted butter melted

How the cooking goes

Prepare the Chicken Paprikas

1. Cut the chicken into 1-inch pieces and dry and dust lightly with flour.
2. Warm a wide pan over a moderate flame until it is hot. Melt ¼ cup butter. Add the chicken pieces, paprika, salt and pepper, and sauté until the chicken is lightly browned. Remove chicken from pan and let the chicken rest, tented loosely with foil.
3. Put the remaining 1 tablespoon of butter to the pan. Add the onion and sauté until they are translucent. Return the chicken to the pan.
4. Put chicken broth and gently simmer over a gentle flame until chicken is cooked through. Remove chicken from the pan and tent loosely with foil.
5. Mix 2 tablespoons of flour into the pan and boil until the sauce has thickened to your taste. Add sour cream and return chicken to the pan and coat with the sauce.
6. Serve with spaetlze or egg noodles.

Prepare the Spaetzle

1. You suggest you make the spaetlze while your chicken is simmering in the broth. You made mine too early and they sat around for way too long.
2. Bring a large pot of water to a boil.
3. Whisk together flour and salt in a medium mixing bowl. Make a well in the middle and add the eggs, water and butter.
4. Stir until the batter is smooth and thick.
5. Drop batter (each dollop is about a teaspoon) into boiling water with a spoon; dipping the spoon into the water each time. This will keep your spoon clean and make the whole process less painful.
6. Mix the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. After the dumplings rise to the top, let them boil for about 2 minutes more.
7. Remove to a large colander and drain while you repeat the process with the second half of the batter.
8. Put about a teaspoon of butter to the spaetzle and toss to coat. (This isn’t traditional but you found that it kept them from sticking together.).

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open How to Cook Moist Chicken Breast Cooked Through and Chicken Tacos Cooked Through.