The refined cousin of goulash, featuring chicken in creamy paprika sauce, finished with sour cream and traditionally served with nokedli (spaetzle).
Ingredients
- 1 chicken (cut into pieces)
- 3 tbsp lard
- 2 onions (sliced)
- 2 tbsp sweet paprika
- 1/2 tsp hot paprika (optional)
- 1 cup chicken stock
- 1 cup sour cream
- 2 tbsp flour
- salt
- pepper
- nokedli or egg noodles
Instructions
1
Browning
Season chicken. Brown in lard in Dutch oven. Remove.
2
Onions
Sauté onions in same fat until golden (10 mins). Remove from heat.
3
Paprika
Add both paprikas, stir. Immediately add stock.
4
Braising
Return chicken, spooning sauce over. Cover, simmer 45 minutes until chicken tender.
5
Finishing
Mix sour cream with flour. Temper with hot sauce, then stir into pot. Warm through but do not boil (will curdle).
6
Service
Serve over nokedli (dumplings), with extra sour cream on side.
## Northern & Eastern European