bushia's chicken paprikash (my mom's recipe)
This was a favorite when my brother and I were growing up in my parent's home. Mom (Busia) used whole chicken and probably margarine, whereas I prefer the thighs and breasts and only butter from grass fed cows. This is the only paprikash recipe using half and half (fresh from a neighbor's cow is ideal!) I know of. Most use sour cream. This is totally tasty, amounts of ingredients really to taste. I hope you enjoy this as much as I do
prep time
10 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
About 4
Ingredients
- Several chicken thighs with skin and bone
- 2-3 sticks butter, lots. kerrygold preferred
- 2 good siz yellow onions, diced
- Lots hungarian sweet paprika
- Quart or m half and half
- 2 quarts chicken stock or broth
- 2 boneless chicken breasts
- To taste sea or himalayan salt
- 3 cups or flour
- 2 large eggs, free range
How To Make bushia's chicken paprikash (my mom's recipe)
-
Step 1Saute diced onion in a stick or less of butter and add aprika when cooking
-
Step 2Push onions to sides of pan and cook chicken thghs on both sides, browning well the skins. Keep onions from burning..
-
Step 3Transfer all from pan to large pot. Add chicken stock/broth, salt and half and half, heating but not boiling
-
Step 4In pan, cook breasts. You may need to add more butter. Cut into edible chunks or pull. Then add to pot
-
Step 5Mix salted flour with lightly beaten eggs and watered down half and half to a thick sticky pancake-like batter. Have 2nd large pot of boiling, salted water. Using 2 teaspoons, one to pick up some batter, the other to push off into boiling water. Dumplings will float when done. Add dumplings to paprikash pot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes