Chicken Paprikash - Grandma Francie's Original Bohemiem Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: BROTH
Boneless, Skinless Chicken Thighs
Butter
Onions
Flour
Water
Chicken Bullion
Salt
Pepper
Garlic
Carrots
DUMPLINGS
Potato's
Milk
Butter
FINISH
Paprika
Sour Cream
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Directions: |
Directions:Part 1 - The Broth
In a large pot saute cut up about 2 - 3 lbs of chicken thighs (about 1" Chunks or less) in butter until fully cook. Add chopped onions to taste. Add Salt and Pepper to taste. Add enough flour to create a thick roux. Add more butter if you like, but be sure the roux is thick, you want to soup to be thick. Add about 8 cups of water and about one chicken bouillon cube per cup. Add about 2 - 3 cups of cut up carrots and bring soup to a boil. Lower heat to a simmer once the dumplings are complete.
Part 2 - The Dumplings
Cut into cubes and boil 3 - 4 potatoes. Once cooked through, strain the potatoes and mash up and add about a stick of butter and a few ounces of milk. The potatoes should have the consistency of dense mash potatoes. (Optional - Add Caraway Seed to the potatoes before adding flour if you like a rye flavor bread). Once the potatoes are smooth, add flour until it becomes doughy. You should be able to lightly kneed the dough without it falling apart. This step is trickey, because if you use too little flour the dumplings will dissipate in the broth. Add one dumpling and cook fully before adding all the dumplings to the pot. If it dissolves continue to add flour until the dough holds while boiling. Once the dough is the right consistency drop in dumplings into the broth, cook at boiling for about 3 - 6 minutes (cooked dumplings will start to float). Use a kitchen tablespoon to cut off dumplings. They should be about 1" in diameter. Drop dumplings will not be round and usually end up oval shaped.
Part 3 - Finish
Once the dumplings are cooked, taste the broth to see if it needs any additional garlic, salt or pepper. Put the soup on low heat. Add paprika and Sour Cream to taste. I recommended 16 - 32 ounces of sour cream and at least a tablespoon of paprika. The finished sauce should start to look light orange.
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Number Of
Servings: |
Number Of
Servings:10 - 20 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: There are not a lot of specific measurements in this recipe. That is because my Great Grandmother only showed our family how to make it and never wrote the recipe down. She used various size coffee cups, bowls, and spoons, but mostly it was all in her memory. The recipe was passed on to her by her grandmother who was from Bohemia before its borders were redrawn over the next century. The region is now a part of current day Czech Republic and Germany.
If you love certain ingredients (garlic, carrots, caraway, sour cream) add more to taste. If you are not a big fan, reduce the amounts. Also the paprikash should be thicker, almost gravy-like. If your paprikash is too runny, add more flour or sometimes I even use instant potato flakes. It is easier to thicken by pulling out some of the broth into a seperate bowl and mixing in flour and whisk until it is smooth and pour back into the paprikash. This can be done at any time.
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