Growing Chefs! Ontario Chicken Paprikash with Buttered Egg Noodles
Chicken Paprikash with Buttered Egg Noodles
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Ingredients
Buttered Egg Noodles
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Pepped!
Peel and finely dice the onion.
Peel and finely mince the garlic.
Measure the sweet paprika, smoked paprika, flour, chicken stock and sour cream.
Place the sour cream in a small mixing bowl and set aside.
Get Cooking!
Start by adding the chicken drumsticks to a large pot with enough chicken stock to cover, about 2 – 3 litres. Simmer over medium low heat until the chicken is cooked through and tender, about 35 – 40 minutes. Let the chicken cool and set aside, and reserve the chicken stock.
Bring a large pot of salted water to a boil.
Add the egg noodles and cook according to the package directions until al dente. Before draining, carefully reserve 1 cup of the pasta water.
Drain the noodles and return the empty pot to medium-low heat. Add ¼ cup of butter and the black pepper. When the butter is melted and foamy, return the noodles to the pot and toss well. Add a splash of pasta water if the noodles seem dry. Cover and keep warm.
In a large frying pan, melt ¼ cup of butter over medium heat.
Add the diced onion and cook for 4 – 5 minutes, stirring frequently, until soft and translucent.
Add the garlic and cook for another 30 seconds.
Reduce the heat to low. Add the sweet paprika and smoked paprika, stirring continuously for about 30 seconds. Be careful not to burn the paprika, as it can become bitter.
Sprinkle the flour over the onions and stir until no dry flour remains.
Slowly pour in the chicken stock while whisking. Bring the sauce to a gentle simmer and cook for 3 – 4 minutes, until slightly thickened.
Place a few spoonfuls of the warm sauce into the bowl of sour cream and whisk together. This will gently warm the sour cream and help prevent it from separating.
Reduce the heat to low and whisk the sour cream mixture into the pan. Do not allow the sauce to boil once the sour cream has been added.
Add the precooked chicken drumsticks to the sauce. Cover and simmer gently for 8 – 10 minutes, turning occasionally.
Taste the sauce and adjust the seasoning with salt and pepper.
Divide the buttered egg noodles between two plates. Serve two chicken drumsticks per person and spoon the paprika sauce generously over the chicken and noodles.
Growing Chefs! Ontario Recipe
Chicken Paprikash with Buttered Egg Noodles
Ingredients
Buttered Egg Noodles
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Pepped!
Peel and finely dice the onion.
Peel and finely mince the garlic.
Measure the sweet paprika, smoked paprika, flour, chicken stock and sour cream.
Place the sour cream in a small mixing bowl and set aside.
Get Cooking!
Start by adding the chicken drumsticks to a large pot with enough chicken stock to cover, about 2 – 3 litres. Simmer over medium low heat until the chicken is cooked through and tender, about 35 – 40 minutes. Let the chicken cool and set aside, and reserve the chicken stock.
Bring a large pot of salted water to a boil.
Add the egg noodles and cook according to the package directions until al dente. Before draining, carefully reserve 1 cup of the pasta water.
Drain the noodles and return the empty pot to medium-low heat. Add ¼ cup of butter and the black pepper. When the butter is melted and foamy, return the noodles to the pot and toss well. Add a splash of pasta water if the noodles seem dry. Cover and keep warm.
In a large frying pan, melt ¼ cup of butter over medium heat.
Add the diced onion and cook for 4 – 5 minutes, stirring frequently, until soft and translucent.
Add the garlic and cook for another 30 seconds.
Reduce the heat to low. Add the sweet paprika and smoked paprika, stirring continuously for about 30 seconds. Be careful not to burn the paprika, as it can become bitter.
Sprinkle the flour over the onions and stir until no dry flour remains.
Slowly pour in the chicken stock while whisking. Bring the sauce to a gentle simmer and cook for 3 – 4 minutes, until slightly thickened.
Place a few spoonfuls of the warm sauce into the bowl of sour cream and whisk together. This will gently warm the sour cream and help prevent it from separating.
Reduce the heat to low and whisk the sour cream mixture into the pan. Do not allow the sauce to boil once the sour cream has been added.
Add the precooked chicken drumsticks to the sauce. Cover and simmer gently for 8 – 10 minutes, turning occasionally.
Taste the sauce and adjust the seasoning with salt and pepper.
Divide the buttered egg noodles between two plates. Serve two chicken drumsticks per person and spoon the paprika sauce generously over the chicken and noodles.