From DN Recipes by David Nagy · Food & Beverage

Hungarian Chicken Paprikash with Galushka Dumplings

Published

Hungarian Chicken Paprikash with Galushka Dumplings
An adaptation of several recipes and techniques by DN. A classic side dish is creamed spinach.

TOOLS (all available on Amazon)
- Dutch oven, preferably cast iron
- Spaetzle maker (to make little uniform dumplings)
- Mesh net strainer (to scoop cooked dumplings from water)
- Digital thermometer (to cook chicken perfectly)

PAPRIKASH INGREDIENTS
- 1 4.5-5.0 lb whole chicken, preferably brined for more tenderness (recipe below)
- 7 tbsp (100g) lard or shortening
- 3 tsp paprika (Hungarian mild, or hot which adds great flavor and a nice bite)
- 1-1/2 cups chicken stock (unsalted or salted) divided 
- 1/4 cup onion, diced
- 1/4 cup shallot, diced
- 1 cup (160g) green pepper, diced
- 4 fresh roma tomatoes, diced
- 3 sprigs fresh thyme leaves, chopped
- 1/4 tsp dried marjoram (optional)
- 1/4 cup (20g) Wondra instant flour
- 1 1/4 cups regular sour cream
- Salt & pepper to taste
- Rye bread & butter

PREP IN ADVANCE
  1. 5 hours before cooking:
    1. Prepare brine (below) and brine whole chicken
  2. 1-2 hours before cooking:
    1. Prepare spaetzle dough (below) - refrigerate
    2. Dice onions, shallots together - refrigerate
    3. Dice green pepper - refrigerate
    4. Dice tomatoes, chop thyme leaves, and mix together with a little sea salt - refrigerate

DIRECTIONS
  1. Drain, rinse thoroughly, and pat chicken dry
  2. Cut chicken into 10 pieces (2 breasts each cut in half, 2 thighs, 2 legs, 2 wings with small tips cut off)
  3. Add lard or shortening to dutch oven and heat to medium high
  4. Add onions & shallots and fry to light yellow color, then reduce heat to medium
  5. Add all paprika stirring in rapidly, then stir in salt and pepper to taste
  6. Add chicken pieces and brown evenly on all sides (the sugar in the brine will help to crisp the skin)
  7. Sprinkle with marjoram (optional)
  8. Add 1/2 to 1 cup cup chicken stock to almost cover the chicken, mix together and reduce heat to simmer
  9. Cover the pot and stir occasionally, if necessary adding more stock, but very sparingly
  10. Cook the previously prepared dumplings (below)
  11. After 30-45 minutes and the meat begins to soften, add the green peppers and tomato mixture
  12. Simmer until the meat is tender, or the thighs/legs just reach 155 degrees (use a digital thermometer!)
  13. Mix the Wondra instant flour and sour cream together; put in the pot to thicken the gravy while stirring or shaking the pot
  14. Add more stock sparingly if too thick, to get a smooth consistency.
  15. Continue to cook over medium heat until the legs/thighs reach 165 degrees, 10-15 minutes
  16. Serve with the dumplings, and with salt and pepper to taste. Serve with warm rye bread, and butter.

BRINE
INGREDIENTS
- 1 gallon warm water
- 3/4 cup kosher salt
- 2/3 cup sugar
- 3/4 cup soy sauce
- 1/4 cup olive oil
DIRECTIONS
  1. Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
  2. Place whole chicken in the brine, cover, and refrigerate 4 hours to overnight. 

DUMPLINGS
INGREDIENTS
- 4-1/2 cups (500g) flour
- Salt to taste
- 1 large or two small eggs
- 6 tbsp (80g) lard or shortening
DIRECTIONS
  1. Sift the flour into a large bowl
  2. Make a hollow in the middle of the flour
  3. Crack egg(s) into the hollow and add salt and water in small portions while you beat the flour, eggs, and water with a wooden spoon into a semi-soft dough
  4. Boil 3 quarts water in a large pot, and heat the lard or shortening in a heavy frying pan to medium heat
  5. Drop dumpling into the boiling water in small batches, take them out when they float, lightly sprinkle with salt, and stir them into the frying pan to keep warm and moist until ready to merge and serve with the chicken.

*Instant flour is low-protein flour that has been “pregelatanized” so that it can dissolve quickly and smoothly in liquids, regardless of temperature. It's usually used to to thicken gravies, sauces, and soups, but it's also occasionally used in baking.