Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Pap's Chicken Paprikash
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1040
- Total Fat
- 57 g
- Saturated Fat
- 18 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 60 g
- Cholesterol
- 267 mg
- Sodium
- 1548 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1040
- Total Fat
- 57 g
- Saturated Fat
- 18 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 60 g
- Cholesterol
- 267 mg
- Sodium
- 1548 mg
Ingredients
Chicken Paprikash:
Spaetzle:
Directions
- For the chicken paprikash: Preheat the oven to 400 degrees F.
- Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
- Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
- Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
- For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
- Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
- Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
- Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.
Cook’s Note
For more ingredient substitution ideas, see the article below.
