Paprikash
There are no many recipes in our family which are so beloved like this one. I learnt to cook it when I studied in Bratislava and since that the recipe has been on my regular menu. The origin is Hungarian but as Slovakia has always been influenced by the Hungarian neighbours it is not surprising that this dish has been nationalized also there. For 4 people you need:
4 large chicken legs
1 onion
1-2tbs paprika powder (the best you can find, the hungarian paprika powder works best for this recipe)
1dl white vine
0.5l chicken broth
2dl creme fraiche (light version works well)
2tbs lingonberry jam
2tbs white flour
salt and peppar
olive oil
chopped parsley
- Cut each chicken leg into 2 pieces, season with salt and pepper
- Chop the onion and cook it in olive oil until soft. Add paprika powder
- Add chicken pieces and toss to combine
- Add wine, chicken broth and bring to boil. Reduce to a simmer, cook 45min. Remove the chicken pieces and allow them cool a little bit.
- Meanwhile in a smal dish mix flour and 3-4 tbs COLD water and add the mixture to the sauce and cook 3-5 minutes, tossing around
- Add lingonberries and creme fraiche and don't cook it any more. Season with salt and pepper. You can mix it with a hand mixer in order to get the creamy consistency
- Remove the meat from the bones and add it to the sauce. Garnish with chopped parsley and serve with pasta, preferably home made gnocchi.
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