Chicken Paprikash · Heavy Metal Chef

Chicken Paprikash

Chicken Paprikash:

2.5 lb chicken cut into quarters

1 large onion, finely diced

2 roma tomatoes, peeled, seeded and diced

2 tbsp garlic, minced

1 tbsp tomato paste

2 tbsp sweet paprika

1 tbsp smoked paprika

1 tbsp dried marjoram

1 tbsp ground caraway

2 cups chicken stock

3/4 cup creme fraiche

1/4 cup heavy cream

1/4 cup all purpose flour

2 tbsp pork lard

Service: 1 lb dried spaetzle

1 tbsp unsalted butter

1 bunch roughly chopped parsley

1. Toss chicken pieces in flour and set aside.

2. In a large dutch oven, melt lard over medium heat and sear chicken on all sides until deeply browned, remove for later.

3. Sautee onions until translucent, then add your garlic and tomatoes and tomato paste and cook until fragrant.

4. Add your spices and quickly toast, then deglaze with your chicken stock, returning the chicken to the dutch oven.

5. Bring braise to a simmer, then reduce to low, cooking for about 1 hour or until the chicken can be easily pierced with a fork.

6. Boil your spaeztle to your desired doneness, drain and then sautee in your unsalted butter, tossing with your roughly chopped parsley.

7. Mix your creme fraiche and heavy cream into your braise until thoroughly combined, then serve along side your spaeztle.

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