Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Chicken Paprikash with Spätzle
A true classic of Viennese cuisine – tender braised paprika chicken with a creamy sauce and fluffy dumpling. A treat for the whole family!
Cooking time: 40 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | piece(s) | whole organic chickens |
| 100 | ml | canola oil |
| 250 | g | finely chopped onions |
| 40 | g | sweet paprika |
| 250 | ml | chicken stock |
| 1 | teaspoon(s) | tomato paste |
| 40 | g | all-purpose flour |
| 250 | ml | heavy cream |
| 1 | piece(s) | small garlic clove |
| Lemon juice | ||
| Salt | ||
Preparation
- Cut both chickens into quarters and remove the backbone. Salt well, then fry in hot oil on both sides. Take the chicken pieces out of the pan. In the remaining fat, fry the finely chopped onions until light brown. Stir in the paprika and immediately pour in the chicken stock. Finally, add the tomato paste.
- Add the chicken pieces so that they are fully submerged, cover and simmer until tender. After about 25 minutes, when the meat is done, remove the chicken pieces again. Whisk the flour and cream together and quickly stir into the sauce. Let it boil for 5 minutes, then strain. Season to taste with a little lemon juice, salt and garlic.
- Arrange the chicken pieces on a plate and cover in sauce.
- We recommend serving with spätzle (small dumplings).
Tip:
If you don‘t want the chicken skin, it can easily be removed after cooking. In addition, finely chopped red bell pepper strips, briefly sautéed in butter and skinned beforehand, can be added at the end for a bit of crunch.
Wine tip
Medium golden yellow, silver reflections. Delicate herbs and walnuts, ripe gooseberries and cassis, savoury bouquet, delicate grapefruit zest, mineral touch. Complex, taut, white...
Southern Styria, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
