Chicken Paprikash With Nockerl


Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Erica Vinik’s kitchens—whether in Budapest, Israel, Canada, or Long Beach, New York—have always been filled with Hungarian aromas: “paprika, fresh vegetables, onions, a lot of garlic, more garlic, and then some more garlic.”

As a little girl, Erica trailed her mother around the stove but wasn’t allowed to touch anything. “My mother was not only very quick but ambidextrous, too. She would beat the yolks with one hand and the whites with the other. She was very precise and didn’t want