Romanian-Style Chicken and Noodles

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

I read about this dish (in the same category as paprikash and the Albanian dish called çervish or qervish) in Clifford A. Wright’s invaluable collection of classic recipes, Real Stew. Thickened with coffee-dark toasted flour and subtly fragrant with allspice, this makes a comforting winter meal over noodles or rice.


  • 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs
  • 1 tablespoon hot paprika
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 onions, sliced
  • ½ teaspoon allspice berries
  • 1 cup (240 ml) white wine
  • 4 tablespoons (60 ml) tomato paste
  • 1 bay leaf
  • 12 tablespoons all-purpose flour
  • Wide egg noodles



Put the chicken in the slow cooker and toss it with the paprika and ¾ teaspoon salt.

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 1 cup (240 ml) water and pour over the onions. Tuck in the bay leaf. Cover and cook on low for 8 hours.

Morning or Evening

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 6 tablespoons. (Save the remainder for another use, such as the gumbo.) Season the sauce with more salt and pepper, if needed, then return the chicken to the sauce and serve over the noodles.