Bushias Chicken Paprikash My Moms Recipes

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BUSHIA'S CHICKEN PAPRIKASH (MY MOM'S RECIPE)



Bushia's Chicken Paprikash (my mom's recipe) image

This was a favorite when my brother and I were growing up in my parent's home. Mom (Busia) used whole chicken and probably margarine, whereas I prefer the thighs and breasts and only butter from grass fed cows. This is the only paprikash recipe using half and half (fresh from a neighbor's cow is ideal!) I know of. Most use sour...

Provided by Kathy Shivel

Categories     Chicken

Time 1h25m

Number Of Ingredients 10

Several chicken thighs with skin and bone
2-3 sticks butter, lots. kerrygold preferred
2 good siz yellow onions, diced
Lots hungarian sweet paprika
Quart or m half and half
2 quarts chicken stock or broth
2 boneless chicken breasts
To taste sea or himalayan salt
3 cups or flour
2 large eggs, free range

Steps:

  • 1. Saute diced onion in a stick or less of butter and add aprika when cooking
  • 2. Push onions to sides of pan and cook chicken thghs on both sides, browning well the skins. Keep onions from burning..
  • 3. Transfer all from pan to large pot. Add chicken stock/broth, salt and half and half, heating but not boiling
  • 4. In pan, cook breasts. You may need to add more butter. Cut into edible chunks or pull. Then add to pot
  • 5. Mix salted flour with lightly beaten eggs and watered down half and half to a thick sticky pancake-like batter. Have 2nd large pot of boiling, salted water. Using 2 teaspoons, one to pick up some batter, the other to push off into boiling water. Dumplings will float when done. Add dumplings to paprikash pot.

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