On of the reasons I really like Michael Symon is that he’s so relaxed in the kitchen. Strange to say for someone who participates in so many televised cooking competitions. His version of this Hungarian classic is titled “Pap’s Chicken Paprikash”. He says to use whatever chicken you have, even boneless, skinless chicken breast.
I say no. Just don’t do that. If all you have is boneless, skinless breasts, make Chicken Parmigiana. Wait until you have bone-in, skin-on chicken thighs to make this yummy, Hungarian-styled braise.
He had a half head of a cabbage hanging out in his fridge, so he threw it into the recipe, even though it is not traditional. But, hey, Iron Chefs can do whatever the flip they want, and everyone calls them a genius.
I was thrilled because I had a half cabbage hanging out after making slaw the other day! And the cabbage really works in this recipe.
I tried his Spaetzle recipe, but it came out too doughy for me. I looked around at others and came up with a cross between Wolfgang Puck’s and Tyler Florence’s.
Regarding Paprika, did you know that Hungarian Paprika has 8 grades?
Most people know the sweet version, or Noble sweet (Édesnemes).
Not to be confused with Pimenton, the Spanish variation, which is a smoked relative that is dried by smoking with oak. It is classified according to heat level and drying process: dulce, picante, agridulce, and de la Vera.
On to the recipe.
Recipe
Ingredients
For the Chicken
4-5 good sized bone-in skin-on chicken thighs
5-6 tbsp good quality smoked, sweet paprika
2 tbsp olive oil
2 tbsp butter
1 large onion sliced into 1/2” wedges
1/2 head green cabbage, sliced thinly
1/4 cup AP flour
4 cups chicken stock, hot
1 cup sour cream
1/4 cup chopped parsley
For the Spaetzle
2 cups AP flour
3 eggs, lightly beaten
1/2 cup milk
1 tsp salt
Directions
For the Chicken
Heat oven to 400º
Season both sides of the chicken with salt, pepper, and paprika.
Heat oil and butter in a large Dutch oven on medium heat.
When the oil starts to shimmer, add the chicken, skin side down.
Cook on both sides for 5 minutes or until nicely browned. Remove from the pan and reserve.
Add the onions and cabbage to the Dutch oven.
Season with a pinch of salt and pepper, and 1 tbsp of the paprika
Stir to combine. Sauté on medium for 5 minutes.
Add the flour, then stir to coat well.
Add the hot stock, stirring to prevent lumps from forming in the roux.
Add the chicken, keeping the skin side above the liquid level, removing some liquid if necessary.
Place in oven for 25-30 minutes or until chicken temps to 160º.
Remove chicken from Dutch oven.
On stove top, add 1 tbsp of paprika, then reduce sauce on a mild boil for 3-4 minutes.
Add sour cream and parsley. Stir till smooth.
Add the spaetzle and then the chicken. Stir to combine.
Serve with a crusty sourdough that you’ve perfected during the pandemic.
For the Spaetzle
In a large bowl, stir the flour, eggs, milk, and salt until smooth. This will result in a very sticky dough.
In a large pot, bring water to a boil, add a generous amount of salt. How much is generous for a pot of water to cook food? You can check Samin Nosrat’s instructions on that.
Pour the sticky dough onto a wet cutting board.
Using a metal bench scraper or chef’s knife, cut off small, 2 tbsp size pieces directly into the boiling water.
Cook for 3-4 minutes until they float on top. Don’t overcrowd the pot. Do several batches if needed.
Remove with a slotted spoon, place in the Paprikash sauce on low heat.
Simmer in the sauce for 5 minutes.