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Chicken Paprikash (Paprikas Csirke) with Spaetzle
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Prep Time: 30 minutes - 1 hour | Cook Time: 1 - 2 hours | Serves: 4
Dinner » Chicken » GermanVisual Recipe By: Melissa Fehr | Website: http://www.fehrtrade.com Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
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Ingredients: When I was at university I told my friend/chef about Paprikash and he tried his hand at making it. What follows is his recipe, which is fantastic. In a very short amount of time it has become my boyfriend's favorite meal EVER. |
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Step 1: (some ingredients are not shown in picture) |
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Step 2: Rinse and pat dry the chicken. Season generously with salt & ground black pepper. |
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Step 3: Here they are after 5 minutes, golden delicious. |
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Step 4: Remove the chicken to a plate and if you've got any remaining chicken, brown those in the same manner. |
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Step 5: Add the onions to the remaining fat in the skillet. |
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Step 6: Reduce the heat slightly. Cook, stirring often, until the onions just begin to color (about 10 minutes). Sprinkle the paprika and flour over the onions. |
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Step 7: Cook, stirring continuously, for one minute, until it looks like this: |
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Step 8: Add in the chicken stock, garlic and bay leaf. Bring the mixture to a boil, stirring continuously. Return the chicken with all accumulated juices to the pan. |
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Step 9: Remove the chicken to a new clean plate and pick out the bay leaf and toss it away. |
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Step 10: Let the sauce settle, then skim the fat off the surface with a spoon. Boil the sauce over high heat until very thick and almost pasty. Remove the pan from the heat and stir in the creme fraiche. |
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Step 11: Return the sauce to high heat and boil until thickened again. return the chicken to the pan and heat thoroughly. |
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Step 12: Serve over hot cooked noodles or spaetzle.... |
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Step 13: Very gradually add the flour to the wet mixture, making sure the last bit is fully smooth before adding any more flour, until all the flour has been added. The dough should be smooth and thick (a bit thicker than American pancake batter - a LOT thicker than British pancake batter). Feel free to use a hand mixer to help it along. |
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Step 14: It should end up like this when you tilt the bowl: |
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Step 15: Bring 3 quarts of salted water to a boil in the largest (widest) pot you can find. |
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Step 16: To form the spaetzle, hold a large colander or slotted spoon over the water and push the dough through the holes with a wooden spoon. |
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Step 17: Cook for 3-4 minutes, or until they float to the surface. |
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Step 18: Do this in batches so you don't crowd the pot (a slotted spoon is great for fishing the spaetzle out of the water). |
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Step 19: Pile a portion of spaetzle on each plate and top with chicken and paprikash sauce. |
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