Once again, I am counting on a wonderful customer to share her recipe for Chicken
The Butcher’s Wife
Paprikash with Spatzle. Dale Kercheff brought the recipe to me, and I honestly thought I would prepare it before I blogged about it. Instead, the Butcher and I went to RoseHill Restaurant, 7249 Wooster Pike Rd., Seville, Ohio 44273 (330.721.2111). The butcher ordered Chicken Paprikash with Spatzle and I ordered Stuffed Peppers. We started the meal with a pumpkin soup, to die for, and home-made bread. Trust me, by the time the peppers came, I was the one that was stuffed. The Paprikash was delicious. Between what we ate at the restaurant and what we brought home, we had 3 meals each from these 2 dinners. I asked Dragon for a recipe; However, when he makes Spatzle he starts with 60 eggs. I didn’t think I could duplicate that. I am sure you will enjoy this recipe, and I will make this recipe by November 15th.
Chicken Paprikash
2 lbs. chicken, and 1 chopped onion (or more to taste) browned in 2 tablespoons shortening.
2 teaspoons of paprika added to chicken, blend, cover and let simmer for 15 minutes.
1 cups hot water with 1 teaspoon of chicken stock mix (dissolved) and 1/8th teaspoon of pepper should be added to the pot. Cook until tender. (Play with the right amount of broth, not too thin)
Take 1/2 cup ofthe juice and add to 1 cup sour cream, mix and add to the chicken. Cook until done on low heat, or finish in the oven on 300 degrees.
Spatzle
3 cups of all purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 eggs
1 cup milk
1 stick of butter (optional)
In a large mixing bowl, combine the flour, 1/2 teaspoon of the salt and the nutmeg. Break up the eggs with a fork and beat them ino the flour mixture. Pour in the milk, in a thin stream, stirring constantly with a large spoon, and continue to mix until the dough is smooth.
Bring 2 quarts of water and the remaining 1/2 teaspoon of salt to a boil in a heavy 4 to 5 quart saucepan. Set a large colander, preferably one with large holes, over the saucepan and with a spoon press the dough a few tablespoons at a time through the colander directly into the boiling water. Stir the Spatzle gently to prevent them from sticking to each other, then boil briskly for 5 to 8 minutes, or until they are tender. Taste to make sure. Drain the Spatzle thoroughly in a sieve or colander. You can use butter to coat the Spatzle after it is cooked.
You can add the Spatzle to the Chicken Paprikash and cover it with the delicious chicken broth, sour cream mixture.
After typing up this recipe, I think I am ready to tackle this.
Enjoy this Indian Summer. Until next time, From our Butcher Block to your Table.