This is the first recipe I ever learned, so it holds a special place in my heart. It’s from the cookbook of my childhood: The Frugal Gourmet. Although I know the recipe by heart, I can instantly find it in the book because those pages are the most tattered and worn. Edit this recipe to your pantry and tastes, and don’t skimp on the paprika!
What you need:
- 3 onions, diced
- 1-2 tomatoes or half pint cherry tomatoes, diced
- 2 peppers (preferably green), diced
- 4 cloves garlic, sliced
- 1 tablespoon paprika or north african harissa
- 2 chicken breast or 2 thigh quarters
- 1 cup chicken stock
- Salt & pepper
- Glug of Oil
- ½ sour cream or yogurt, more for serving
- 2 tablespoon flour
In a large pot heat oil. Add paprika and heat for 1 minute, then add onions an dcook till translucent about 5 minutes. Add the rest of the except the sour cream and flour. Bring toa boil, then simmer and cook covered for about 20-30 minutes till the chicken is cooked.
Remove the chicken and set aside. Temper the sour cream and flour.* Add the cream mixture into the stew. Shred the chicken and add it back into the pot.
Serve with more paprika, cream, and of course dumplings! (In a pich I use egg noodles.)
*What does it mean to temper? It is a technique where you bring two different temperature ingredients together so they do not get lumpy. Whisk the sour cream and flour together, and slowly introduce a cup of the cooking liquid. This should gently warm the cream up enough to avoid lumps in the stew. Vola! You know how to temper…and hopefully control your temper.
A larger version of german spaetzel…
What you need:
- 2 eggs
- 2 tablespoon Oil
- ½ c water
- ½ c milk
- 2 ½ c flour
- 2 ½ teaspoons salt
- ¼ teaspoon baking powder
- Large pot of boiling water, at least 4 quarts
Toss the salt and baking powder with the flour. In a separate bowl, use a mixer to blend the eggs, oil, water, and milk. Slowly mix the flour into the wet mixture. Mix well and set aside to rest for a moment.
Make dumplings by dumping the batter into salted boiling water. When the dumplings float to the surface, they are cooked and can be removed. There are a few ways to drop the batter. You can use two spoons like you would with cookie batter, you can push the batter through the holes of a spatula, or make a make-shift piping bag out of a plastic storage bag. Whatever gets the job done. I prefer the spoon method, But loved the spatula as a kid.
When they are done cooking, put them in a bowl and toss with a little butter or oil to keep from sticking. Of course these are delicious with Chicken paprikas, but any stew will do!