This recipe was sent by one of our Czech readers, Thank you Jana! this looks delicious and I can’t wait to try it.
I actually remember when I went to Prague, Czech Republic I tasted this and I absolutely loved it. Traditionally the Chicken Paprikash is served with bread dumplings so both recipes are provided below.
Chicken Paprikash (Kure na paprice)
- 1 chicken (3-4 lbs)
- 1 medium onion, chopped
- ¼ cup chopped bacon or butter
- ½ teaspoon paprika
- salt to taste
- 1 ½ cups water
- ½ cup sour cream
- 2 tablespoons flour
Cut chicken into small pieces. Wilt onion in bacon or butter; add paprika, chicken, and salt; brown. Add water, cover, and simmer until tender (about 45 minutes). Remove chicken from pan. Mix sour cream with flour, stir carefully into pan; simmer gravy for 5 minutes. Strain over chicken. Serves 4 to 5.
White Bread Dumplings (Houskovy knedlik)
- 4 cups instantized flour
- 1 teaspoon salt
- 2 egg yolks
- 1 ½ cups milk
- 4 cups diced stale white bread
Sift flour into a bowl. In another bowl, lightly beat together salt, egg yolks, and milk, and pour into flour. Work dough until it is shiny and does not stick to bowl; cover, and let stand for 1 hour. Work in the bread. With floured hands, shape dough into 3 to 4 rolls, 8 by 2 ½ inches. Bring about 6 quarts of water to a boil in a large pan and put in dumplings, making sure they do not stick to bottom. Cover, and cook for 10 to 15 minutes on each side (20 – 30 min in all). Remove from pan with 2 plates or a large skimmer. Make a cut across the center of 1 dumpling to make sure it is done, and then slice all into ¾-inch pieces with a thin sharp knife or a thread. Arrange slices in a heated bowl. Serves 6 to 8.
This recipe is more for advanced cooks. If you prefer, you can buy the dumplings in your local store in the freezer section (Heinens carry them).