Chicken
4 lbs bone in, skin on chicken thighs
1 teaspoon Salt
1/3 cup sweet Hungarian paprika
1 (12 oz) jar roasted red peppers, drained and rinsed
2 tablespoons tomato paste
3 teaspoons white vinegar
1 tablespoon vegetable oil
1 onion, diced
4 large carrots, peeled, and chopped into 1/2 inch pieces
1 bay leaf
1/4 cup sour cream
Pepper
Noodles
2 cups flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 cup milk
3 eggs
1/2 cup cottage cheese
Make the chicken:
Heat oven to 325, with the rack on the lower middle position. Process paprika, roasted red peppers, tomato paste, and vinegar in a food processor until a smooth paste forms.
Combine oil, onions and salt in a Dutch oven over medium high heat and cook, stirring often, until softened, 5 to 8 minutes. Add the paprika paste. Stir and cook 2 minutes. Add carrots and bay leaf. Nestle chicken pieces into the pan. Fold in to coat the chicken in the onion paprika mixture.
Cover pot and transfer to oven. Cook 2 hours, gently stirring every half hour. Remove lid and cook 30 minutes longer.
Remove from the oven. Remove chicken from pot and discard skin and bones. Return meat to the pot and fold in the sour cream.
Make the noodles:
Whisk flour, salt, pepper, and nutmeg in a bowl. Add milk and eggs and stir until combined. Cover and set aside for 30 minutes.
Bring a large pot of water to a boil. Place the noodle dough into a piping bag and pipe dough into the water, using scissors to snip half inch pieces of dough. Dip the scissors in the boiling water if the dough begins to stick. Once the noodles float, let cook 2 minutes, then skim the noodles out of the water with a wire skimmer. Place the noodles in a serving bowl and fold in the cottage cheese.
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