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Chicken Paprikash with Nokedli

Hungarian

Amazing combination of chicken with a wicked sauce, heavenly when enjoyed with nokedli, a Hungarian version of spaetzle. If you want to bypass making the nokedli, you can use any noodle as long as it is boiled to the optimal point just beyond al-dente. Adapted from NoRecipes.com.
Ingredients
2-3 pounds bone-in, skin-on chicken thighs or leg quarters
salt and freshly ground black pepper
1 large onion, diced
1 bell pepper (any color), diced
4 tablespoons paprika
1 cup chicken stock
1 tablespoon flour
1/2 cup sour cream

nokedli:
1 cup flour
pinch of salt
2 large eggs
1/4 cup plain yogurt
Steps
1 Season the chicken with salt and pepper. Heat a heavy bottomed pot until very hot. Add a splash of oil, and place the chicken in the pot, skin side down (you may have to do this in batches, depending on your pot size). Fry undisturbed until well browned, then flip and brown the other side. Transfer the chicken to a plate.

2 Lower heat, then add onions and bell pepper to the pot. Saute until very soft, scraping up the browned bits left by the chicken.

3 Add paprika and continue frying for 2 minutes or until paprika is very fragrant. Add chicken stock, stir, then return the chicken to the pot, pushing it to the bottom. Keeping heat low, simmer, covered, until the chicken is very tender and falls off the bone when prodded with a fork, approximately 30 minutes.

4 To make nokedli, put flour in a bowl. Add eggs and 2 tablespoons yogurt, mixing to combine. Add additional yogurt, 1 tablespoon at a time until dough is very wet and soft but not runny (you may not use the full 1/4 cup, or you may find you want a bit more). Let the dough rest while the chicken cooks. Boil a large pot of salted water for use when the chicken is almost done.

5 If you don't have a spaetzle maker, the easiest way to make the dumplings is to use a potato ricer fitted with a plate with pea-sized holes spaced far apart. Just load the dough and extrude little blobs into the boiling water. No ricer? Take a spoon. Flick small bits of dough off the side of the spoon into water. They are done when they float to the top, about 5 minutes. Use a slotted spoon to transfer nokedli to a bowl containing some butter or olive oil. Toss and cover to keep warm.

6 In a small bowl, whisk 1/2 cup yogurt with 1 tablespoon flour. Add a few spoonfuls of the pot's braising liquid to bowl and combine. Continue adding a little more liquid from the pot to the bowl, whisking until the yogurt-flour mixture is a thick roux. The braising liquid tempers the yogurt, preventing it from curdling, as well as preventing the flour from forming lumps. Pour the bowl of yogurt-flour roux into the pot, stir and combine. When the sauce thickens, about 5 minutes, it is ready to serve.


Yield
persons  use metric
original recipe yield: 4

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