Because it's been so long since she's made this, I remember enjoying it, but I don't remember the details, so I had to ask my mother! She said that my grandma used to make her's with a spatzle, (nokedli), style noodle, instead of dumplings, or other types of pasta that it's sometimes served with. And since my grandma wasn't one for writing a lot of her recipes down, I really had to improvise on this one! Myself? I opted for a mafaldine style noodle, (ribbon shaped noodles), that I rolled and hand cut, and they really didn't take that long to make! You can totally make this recipe even quicker by just purchasing some egg noodles or "kluski" noodles from the store. But, even though the cooking time for this is a good hour, the prep time for the main dish is only 10-15 minutes! I also opt to use boneless chicken breasts, but bone-in chicken is more traditional, and will also add more flavor to the dish as well. Either way, this dish is so wonderfully simple, but yet so unique, and incredibly satisfying. Comfort food at it's best!
Oh, and you could totally do this in a crock pot as well! (Just brown the chicken and onion on stove top, and add all the rest of the ingredients to the crock pot on a "low' setting for the day.)
Yield: 6 servings
Prep time: 10-15 min. for the dish + 15-20min. if making own pasta
Cooking time: 1 hour
4 T. of oil or butter
2 # of chicken (bone-in chicken pieces, or boneless breasts)
1/2 onion (chopped or sliced)
salt & pepper
2 T. Hungarian Sweet Paprika
1/2 t. Cayenne pepper
4 T. flour
1 T. tomato paste
48 oz. of chicken broth
**Optional- sour cream
**1 bag of Egg noodles or "Kluski" style noodles or
Homemade Noodles: **This is the same recipe I use for my pierogi dough!
1 1/2 cups of flour
1/2 t. salt
2 T. sour cream or Greek Yogurt
If using bone-in chicken: In a large 6 quart saute pan, place the heat on medium/high, and add the oil or butter. Place the chicken in the pot, (skin side down), to brown the chicken. When the chicken is just browned, remove from the pot, and place temporarily on a clean plate. Keep the pot on the heat, and add the onions. Saute until translucent. Add the paprika, cayenne pepper, and flour- whisking or stirring to make a roux. Cook this mixture for a minute or two. Slowly stir in the chicken broth- whisking well. Add in the tomato paste- mixing well to incorporate. Add back the chicken. Loosely cover, and lower the heat to medium/ low. Cook the chicken for a minimum of 45 min.- making sure to stir occasionally. Add salt & pepper to taste. If the sauce is a bit too spicy for you, tame it with some sour cream or plain Greek yogurt. Also, if the sauce becomes too thick, simply add more broth or water as it cooks. **Serve over noodles, or mix the noodles in and serve that way!
If using boneless chicken breast:
In a large 6 quart saute pan, place the heat on medium/high, and add the oil or butter. Add the onions, and saute for 1-2 minutes. Add the chicken breasts. Cook for 5-6 minutes, then flip the chicken breasts. Add the paprika and cayenne pepper. After another 5-6 minutes of cooking the chicken, make a "slurry" by placing the flour in a bowl, and slowly whisking in some of the chicken broth, (you can add the tomato paste to this as well). Pour some of the additional chicken broth over the chicken to deglaze the pan. Make sure to stir well underneath the chicken to pull all of that great flavor up. Slowly pour the slurry over the chicken- making sure to stir well. Adjust the thickness with more broth as it cooks. Add salt and pepper to taste, and loosely cover- making sure to stir occasionally. Cook for a minimum of about 45 minutes. If the sauce is too spicy for you, tame it with some sour cream or plain Greek yogurt. ***Serve over noodles, or mix the noodles in and serve that way!
For homemade Mafaldine style noodles:
Using a clean floured surface, or in a medium bowl, add the flour and salt, and lightly mix together. Making a well in the center of the flour, add the eggs and sour cream into the well. Using clean hands, carefully begin pulling the flour into the well- mixing and kneading for a good 4-5 minutes until your dough is nice and firm. Allow the dough to rest for about 10min. Cut the dough into thirds, and roll out 1 section at a time into a square or rectangle- as thin as you can roll it! Using a pastry wheel, simply cut off the ends to make the square even, and just cut into strips- as long or short as you like! I added my noodles directly to the chicken mixture about 10 minutes before serving, and stirred gently after adding them so that they wouldn't "clump" together. However, you could also cook them separate by dropping them in a salted simmering pot of water for about 1-3 minutes. Drain and shock the noodles by rinsing in ice cold water, and either add to the chicken a few minutes before serving, or serve the chicken poured over the noodles!