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By Chef Attila Bicsár
Chicken Paprika with Spaetzle
(paprikás csirke galuskával)
Chicken Ingredients (serves 4):
4 Chicken breasts.
3 ½ oz. Smoked lard or bacon, in small cubes.
7 oz. Onion, chopped.
4 cloves Garlic, grated.
1Yellow bell pepper, chopped.
1Tomato cut in small cubes.
1 heaping tbsp. Paprika powder (Hungarian of course).
½ cup Sour cream or crème fraîche (preferred).
4 tbsp. Vegetable oil.
2 cups Chicken stock.
Chili or hot paprika paste, to taste.
Salt.
Spaetzle:
1 ¾ Cups of flour.
2 Eggs.
Dash of salt.
Water, if needed.
Method:
Heat oil in large heavy skillet and brown chicken breasts. Remove chicken from pan and set aside. In the same pan render the lard or bacon cubes for a few minutes until there is enough liquid to sauté the chopped onions and grated garlic. Sauté for a short time until the vegetables start turning transparent, add paprika, bell pepper, tomato and chili or hot paprika paste, stir, and add the chicken breasts. Add chicken stock to barely cover ingredients and cook on low heat until tender. Remove chicken from pot; add the sour cream or crème fraîche to the sauce. Blend together either with an immersion blender or in a blender so that there are no solid ingredients. Put chicken back into the sauce and bring slowly to a boil.
Spaetzle:
Mix all ingredients well until it has the consistency of mashed potatoes (adding water if needed). Place a spaetzle maker or colander with large holes over lightly salted boiling water. Push dough through the implement into the boiling water. The spaetzle are done when they rise to the surface. Drain and serve with chicken.
© April 2009 LuxuryWeb Magazine. All rights reserved.
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