Hungarian chicken paprikash

So as most of you may have guessed, most of my good recipes either involve bread or belong to someone else.  So I have acquired a recipe from a person that might be the world’s best closet chef.  If any of you have seen the movie Outrun, this guy is a living example of the lead character in the film.  He is a large man that easily could scare off burglars and their little dogs too.  And I have to say a wonderful friend and just an all-around great person.  I will give him a code name of Howard to keep his identity a secret.  Well, Howard is a fanatic about cooking good food properly.  He uses all the right tools and his recipes are used by chefs in large restaurants.  The recipe I have from him today is an old family favorite. I hope you enjoy this one and let me know.  I can tell you this, if the recipe comes from Howard it can be trusted, I have used many of them.

Hungarian chicken paprikash

Prep time 20 minutes, cook in a crock pot on low 8 hours

Ingredients

1 large onion; sliced thin

1-2 tablespoons of butter

4 – 5 pounds of chicken

2 tablespoons paprika

1 teaspoon salt

½ teaspoon pepper

4cups chicken broth heated

1 cup sour cream

In a skillet, sauté the onion in butter until tender.  Mix together in a bowl paprika, salt, & pepper. Place chicken in crock pot and sprinkle with ½ tablespoons paprika, salt and pepper mixture.  Spoon the onion mixture over the chicken.  Sprinkle onion with another ½ tablespoons of the paprika, salt and pepper mixture and add remaining 1 tablespoon of mixture to the chicken broth and heat.  Pour heated chicken broth over chicken place crock pot on low and cook for 8 hours.

Remove chicken and keep warm, remove 1 cup of broth mixture from crock pot and let set for 10 minutes to cool down.  Combine cooled broth and sour cream in bowl then add to crock pot stir.  Serve with chicken.

Spaetzle dumplings

Total time 15 minutes

Ingredient’s

2 cups all-purpose flour

4 eggs lightly beaten

1/3 cup milk

2 teaspoon salt

8 cups water                                      

1 tablespoon butter

In a large bowl stir flour eggs milk and salt until smooth (dough will be sticky)

In a large sauce pan bring water to a boil

Pour dough into a colander coated with cooking spray.  Place over boiling water.

With a wooden spoon press dough until small pieces drop into boiling water. Cook for 2 minutes until they are tender and float.  Remove with a slotted spoon; add to chicken sauce or toss with butter.