Chicken paprikash

Chicken paprikash

Chicken paprikash
Ingredients
1 whole chicken, cut into 8 pieces (or 8 chicken thighs bone-in)
sea salt, to season
2 tbsp lard
2 large brown onions
2 tomatoes
3 cloves garlic
3 tbsp sweet Hungarian paprika
freshly ground black pepper
250ml chicken stock
200ml sour cream
3 tbsp plain flour
40ml water
parsley
Nokedli
2 eggs
1 tsp fine sea salt
180ml water
300g (2 cups) plain flour
Method
Step 1: Brown the chicken
Season the chicken with salt all over.
Heat the lard in a heavy based frying pan or Dutch Oven over medium heat. Cook the chicken for 6-8 minutes, turning to brown on all sides.
Transfer to a tray and set aside.
Step 2: Cook the base
Finely dice the onions, dice the tomatoes and finely grate the garlic.
Add the onions to the pan, season with some salt and cook for 3-4 minutes, stirring occasionally until softened and lightly golden.
Add the garlic and cook for a further minute until fragrant. Stir in the tomatoes and cook for 2-3 minutes until softened.
Stir in 1 tablespoon of the flour and mix well, then stir in the paprika. Pour in the chicken stock and stir continuously until smooth. Season with salt and black pepper.
Return the chicken to the pan and bring to a simmer. Reduce the heat to low, cover and simmer for 25 minutes, until the chicken is cooked through.
Step 3: Make the Nokedli
Whisk the eggs, salt and water together in a large bowl.
Add the flour and mix until you have a soft sticky dough. Set aside for 10 minutes to rest.
Bring a large pot of salted water to the boil over high heat.
Beat the dough again, until smooth and elastic.
Working in batches, push the dough through the back of a coarse grater directly into the boiling water.
The Nokedli are cooked once they float to the surface. Remove them with a slotted spoon and drain in a colander.
Step 4: Finish and serve
When the chicken is cooked, turn off the heat and allow the sauce to cool slightly. Remove the chicken from the pan and keep warm.
Mix the sour cream and remaining flour in a small bowl with 40ml of water until smooth. Temper the cream with a ladle of the hot sauce, then stir the sour cream mixture through the pan sauce.
Return the pan to a low heat and bring to a simmer, taking care not to let it boil. Cook for 5 minutes, until the sauce thickens.
Return the chicken to the sauce and gently warm through. Serve the chicken and sauce over the Nokedli with freshly chopped parsley.