Our trip to Budapest was memorable for, among many other things, out first chicken paprikash, and the nokedli were a revelation. Here's a slightly tweaked version of what we were fed.
Serves 2
For the paprikash:
Four pieces of chicken, skin on, on the bone
A small green pepper
A medium onion
Three cloves of garlic
Two medium, ripe tomatoes
A tablespoon of tomato puree
A tablespoon of sweet paprika
A tablespoon of smoked paprika
A small pot of sour cream
Half a litre of chicken stock
Half a glass of dry white wine
Two tablespoons of flour
A thin slice of butter and two tablespoons of oil for frying
Salt and pepper
For the nokedli:
125g white flour
One egg
75ml water
¼ - ½ teaspoon of salt
Pepper
Preheat the oven to 190C.
Thinly slice the onion and pepper, and peel and chop the tomatoes.
Heat the butter and oil in a casserole on a medium flame until the butter foams. Season the chicken well and brown until the skin is golden, then remove and pour off half the fat. Fry the onions until soft and golden, then add the garlic and peppers and cook for three or four minutes. Stir in the tomatoes and tomato puree, then mix in the flour and paprika; cook for a couple of minutes. Whisk in the white wine, followed by the stock. Bring to the boil, then lay the chicken pieces on top and place the pot into the oven for 45 minutes.
Now sift the seasoned flour into a large bowl, lightly beat the eggs and stir them into the flour. Beat in the water until you have a lumpy, pourable mixture somewhere between a batter and a dough. Rest for half an hour or so.
Bringing it all together, remove the chicken from the casserole and keep warm. Stir the sour cream into the pot, check the seasoning and heat over a medium flame as the sauce thickens. Meanwhile bring a pan of water to the boil and press half the batter-dough through a large grater or a späetzle maker and simmer for three minutes, then remove with a slotted spoon. Repeat with the other half.
Serve with the sauce spooned over the chicken and dumplings.
Serves 2
For the paprikash:
Four pieces of chicken, skin on, on the bone
A small green pepper
A medium onion
Three cloves of garlic
Two medium, ripe tomatoes
A tablespoon of tomato puree
A tablespoon of sweet paprika
A tablespoon of smoked paprika
A small pot of sour cream
Half a litre of chicken stock
Half a glass of dry white wine
Two tablespoons of flour
A thin slice of butter and two tablespoons of oil for frying
Salt and pepper
For the nokedli:
125g white flour
One egg
75ml water
¼ - ½ teaspoon of salt
Pepper
Preheat the oven to 190C.
Thinly slice the onion and pepper, and peel and chop the tomatoes.
Heat the butter and oil in a casserole on a medium flame until the butter foams. Season the chicken well and brown until the skin is golden, then remove and pour off half the fat. Fry the onions until soft and golden, then add the garlic and peppers and cook for three or four minutes. Stir in the tomatoes and tomato puree, then mix in the flour and paprika; cook for a couple of minutes. Whisk in the white wine, followed by the stock. Bring to the boil, then lay the chicken pieces on top and place the pot into the oven for 45 minutes.
Now sift the seasoned flour into a large bowl, lightly beat the eggs and stir them into the flour. Beat in the water until you have a lumpy, pourable mixture somewhere between a batter and a dough. Rest for half an hour or so.
Bringing it all together, remove the chicken from the casserole and keep warm. Stir the sour cream into the pot, check the seasoning and heat over a medium flame as the sauce thickens. Meanwhile bring a pan of water to the boil and press half the batter-dough through a large grater or a späetzle maker and simmer for three minutes, then remove with a slotted spoon. Repeat with the other half.
Serve with the sauce spooned over the chicken and dumplings.
