This Chicken Paprikash Will Change Your Life For The Better

Ingredients

• 1 whole Whole Chicken (about 3.5 lbs, skin on, broken down into pieces)
• 3 tablespoons Hungarian Sweet Paprika (sweet, not smoked)
• 2 tablespoons Clarified Butter (for browning the chicken)
• 1 teaspoon Salt (plus extra for seasoning)
• 2 medium Carrots (peeled and diced for stock)
• 2 stalks Celery Stalks (chopped for stock)
• 1 large Onion (quartered for stock)
• 1 large Red Bell Pepper (seeded and medium‑diced for sauce)
• 1 medium Yellow Onion (peeled and diced for sauce)
• 2 tablespoons Tomato Paste (regular canned)
• 1 tablespoon All-Purpose Flour (sifted, for roux)
• 4 large Eggs (room temperature)
• 0.5 cup Sour Cream (full‑fat)
• 1 cup All-Purpose Flour (for noodle dough, plus extra for dusting)
• 2 tablespoons Unsalted Butter (for tossing noodles)
• as needed cup Water (for stock and boiling noodles)
• set Giblets (neck, spine, heart, gizzard) (from the chicken, for stock)

Instructions

1. Break Down the Whole Chicken

   Place the chilled chicken on a cutting board, remove wing tips, pull out the wishbone with a boning knife, then cut off the legs, wings, and separate the breasts. Keep all bones, skin, and giblets for the stock.

   Time: PT15M

2. Collect Stock Ingredients

   Gather the carcass, neck, spine, heart, gizzard, wing tips, and wishbone. Roughly chop carrots, celery, and the large onion.

   Time: PT5M

3. Roast Stock Vegetables

   Toss the carrots, onion, celery, and giblets with a drizzle of oil, season with salt and rosemary, spread on a roasting pan, and roast at 400°F until golden brown, about 30–40 minutes.

   Time: PT40M

   Temperature: 400°F

4. Simmer Homemade Stock

   Transfer the roasted vegetables and bones to a large stock pot, cover with cold water, bring to a boil, then lower to a gentle simmer for 2 hours, skimming any foam.

   Time: PT2H

5. Marinate Chicken Pieces

   In a bowl, toss the chicken pieces with clarified butter, Hungarian sweet paprika, and a pinch of salt. Cover and refrigerate for 1½ hours while the stock simmers.

   Time: PT1H30M

6. Dice Bell Pepper and Onion for Sauce

   Seed the red bell pepper and cut into medium dice. Peel and dice the yellow onion.

   Time: PT5M

7. Prepare Noodle Dough

   In a mixing bowl, whisk together 4 eggs, ½ cup sour cream, and a pinch of salt. Gradually add 1 cup flour while whisking to form a thick batter similar to pancake batter.

   Time: PT10M

8. Fill Piping Bag

   Transfer the noodle batter to a piping bag fitted with a wide tip (or a zip‑lock bag with a corner cut).

   Time: PT5M

9. Brown the Chicken

   Heat clarified butter in a large sauté pan over medium‑high. Add the marinated chicken pieces skin‑side down, crowding the pan if necessary. Brown for about 5 minutes per side until deep golden.

   Time: PT20M

10. Set Chicken Aside

    Transfer the browned chicken to a plate and set aside.

    Time: PT2M

11. Sauté Onion and Bell Pepper

    In the same pan, add a little more clarified butter if needed, then sauté the diced yellow onion and red bell pepper with a pinch of salt until softened, about 6‑7 minutes.

    Time: PT7M

12. Add Tomato Paste

    Stir in 2 tbsp tomato paste and cook for 4‑5 minutes to caramelize and remove acidity.

    Time: PT5M

13. Toast Paprika

    Add the remaining Hungarian sweet paprika, stirring constantly for about 1 minute—do not let it burn.

    Time: PT1M

14. Make Light Roux

    Sprinkle 1 tbsp flour over the vegetables, stir to coat, and cook for 2 minutes on low heat.

    Time: PT2M

15. Incorporate Homemade Stock

    Gradually whisk in the homemade chicken stock, a cup at a time, until the mixture is smooth and begins to thicken.

    Time: PT5M

16. Braise Chicken in Oven

    Return the browned chicken pieces to the pan, skin‑side up. Transfer the pan to a pre‑heated oven at 350°F and bake for 1 hour, until the meat is tender.

    Time: PT1H

    Temperature: 350°F

17. Cook the Noodles

    Bring a large pot of salted water to a rolling boil. Pipe the batter into the water, cutting the strands with a knife as they emerge. Poach for 7‑8 minutes, then drain.

    Time: PT10M

    Temperature: 100°C

18. Finish Noodles

    Return the drained noodles to a bowl, toss with 2 tbsp unsalted butter and a pinch of salt until coated.

    Time: PT5M

19. Rest Chicken

    Remove the pan from the oven, let the chicken rest in its sauce for 20 minutes.

    Time: PT20M

20. Skim Excess Fat

    Spoon off any surface fat from the sauce if desired.

    Time: PT2M

21. Plate and Serve

    Place a mound of buttered noodles on each plate, top with chicken pieces, drizzle with sauce, and add a generous dollop of sour cream.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g