I read about this dish (in the same category as paprikash and the Albanian dish called çervish or qervish) in
Put the chicken in the slow cooker and toss it with the paprika and
In a large skillet or sauté pan, melt the butter over medium-high heat. Add the onions, allspice, a pinch of salt, and several grindings of pepper and cook, stirring frequently, until the onions are tender and a little wilted, about 5 minutes. Pour in the wine and cook for 5 minutes longer, then scrape the onion mixture into the cooker over the chicken. In a cup, stir together the tomato paste and
Place a small skillet or sauté pan over medium-high heat and add the flour. Cook, stirring and tossing frequently (then constantly toward the end), for 7 to 10 minutes, until the flour is very fragrant and the color of a coffee with two creams. Transfer to a piece of waxed paper if doing this in the morning.
Bring a large pot of salted water to a boil. Add the noodles and cook until al dente; drain.
Turn the cooker to high. Using a slotted spoon, transfer the chicken to a bowl. Sift the toasted flour into the sauce in the cooker a little at a time and stir or whisk it in, adding just enough to thicken the sauce slightly, about
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