Name: Chicken Paprikash With Nockerl
Yield: Yield: 4 to 6 Servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; 1½ tablespoons finely chopped garlic; 1 large, fresh plum tomato, chopped; ⅔ cup unbleached all-purpose flour; 3 large eggs, beaten to blend; Salt; 1 large onion, chopped (2 cups); About ¼ teaspoon mild paprika; 2 tablespoons olive oil; About ¾ teaspoon hot paprika (see Cook’s Note); About 2 cups sweet red and yellow peppers, chopped and seeded; 4 to 5 pounds bone-in, skinless chicken thighs; 1 cup chicken broth, preferably homemade or good quality, low-sodium purchased

Preparation info

Yield:
4 to 6
Servings

Difficulty
Easy

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