chicken paprikash and hungarian dumplings
csirke paprikás (cheer-ke pah-pree-kahsh) 
 
serves: six to eight 
 
4 - 5 lb.  assorted chicken parts (breasts, legs, thighs, etc.)
3 - 4 lb.  onions
1   green pepper
2   carrots
1 tsp  salt
1/4 tsp  pepper
3 Tbsp  paprika
2 clove  minced garlic
1 Tbsp  cooking fat (or butter)
 
chop the pepper and onions. (three to four pounds of onions may seems like 
a lot, but they will be reduced by about 50%. they are at the heart of 
this recipe). mix the onions, pepper, salt, pepper, and garlic in a bowl. 
wash and dry the chicken. remove the skin if you wish. add the cooking fat 
and about one inch of the onion mix into a large pot. wash and halve the 
carrots (don't peel), slice them lengthwise, and add to the mix. place a 
layer of chicken on top, sprinkle liberally with paprika, and then add 
another inch of onions. continue until the pot is full. depending on the 
amount of chicken, you may need a second pot. (for even cooking, place 
breasts and thighs in the bottom of the pot, wings and legs toward the 
top.) cover and cook on the stove top at a low heat for about 2 hours or 
until the meat falls off the bone. you really can't overcook this dish. 
rearrange chicken pieces at least once and add more paprika if you wish. 
reserve the onions and broth when done cooking to serve as a "gravy". 
 
serve on or with nokkedli (hungarian dumplings, see below for recipe) or 
wide egg noodles, smothered with the onion broth. 
 
tip: you can add chicken backs, necks, wing tips, gizzards, and hearts (no 
livers) to the pot for added flavour. 
 
 
 
hungarian dumplings - nokedli 
galuska (gah-lush-kah) 
 
serves: six to eight 
 
note: 
the germans call these noodles spätzle; the hungarians refer to them as 
dumplings 
 
3 cup  flour
3   eggs
1/2 cup  water (cold)
1 tsp  salt
1/8 tsp  pepper
2 Tbsp  oil or butter
 
beat the eggs lightly with the salt and pepper. add cold water and oil and 
blend. add flour in small amounts until a fork can just about stand 
upright in the dough. add additional water as necessary. let the dough 
rest for about 30 minutes. fill a large pot with salted water and bring to 
a boil. place the dough in a spätzle machine*(see notes below) and drop 
into the boiling water. after the noodles rise to the top wait about 2 to 
3 minutes and then skim them off the surface with a slotted spoon and 
place in a colander to drain. add a teaspoon of butter or oil if you wish. 
serve immediately as they cool quickly. 
 
 
if you will not be serving the noodles immediately, skim them off the 
surface as soon as they rise and rinse in cold water. when ready to serve, 
place them in boiling water again for a minute or two, drain and serve. 
 
*if you don't happen to have a spätzle machine, don't worry. 
take a 10" aluminium pie plate and punch about 10 to 15 holes about the 
diameter of a pencil. put a few spoonfuls of batter in the plate and run a 
fork back and forth, forcing the dough through the holes and into the 
water. 
you also can use a potato press for the dough or even spread the dough 
thinly and evenly on a chopping board, hold the board in an 45° angle over 
the pot with the boiling water and slice the dough finely in to the water. 
i highly recommend the purchase of a spätzle machine if you intend to make 
these noodles frequently. 
 
 
 
the last one is my personal favorite. hope you enjoy them all. 
 
bernhard 
 
chef.at.home 
 
-- 
 
(ID: 75620) Mirror: rec.food.recipes: Wed, Nov 3, 2004


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