“Chicken Paprikash (Halushki)
(base recipe, serves 4-6 – we usually double or triple this!)
4-6 chicken thighs with skins
one medium onion, chopped
1 large can chicken broth
in large soup pan or stock pot brown the onion in butter
season well with salt and pepper, and enough paprika to cover surface of chicken
brown on one side(skin side first), turn, reseason, and brown on second side
(make sure the skin gets nice and golden – this will give a rich colored broth)
cover chicken with water, simmer until almost falling off the bone**
remove chicken from broth, take off skin, debone
cut meat into small pieces and return to broth
add canned chicken broth, bring to boil
reduce to simmer and add noodles
** meanwhile, make noodles
mix together all ingredients until almost smooth- batter should be elastic but not tough
cut batter with spoons into boiling water
as pieces rise to the top, skim them out and put into finished broth or hold in a separate bowl
do not overfill the water or noodles will be gummy
keep water at low boil the entire time
noodles may be small as peas to the size of your thumb, depending on your preference
This is my family’s recipe, as my mother transcribed it from watching her mother in law make it. It tastes like family and home. It’s not really hendl to my understanding, but it’s chicken and paprika and dumplings and I cannot recommend it enough.