Mrs. Chavi Neumann, a native of Hungary, was gracious enough to share her expertise on making this well-loved, old-time favorite. (You might know this dish as a family tradition called
- 2 Tbsp oil -
- 2 large onions, chopped -
- 1 clove garlic, minced -
- 2 sticks celery, minced -
- 2 carrots, finely sliced -
- 1 tsp + ½ Tbsp sweet paprika -
- 1½ tsp kosher salt -
- 1 tsp freshly ground black pepper -
- 6 chicken-leg quarters -
- Nokedli batter
- 4 eggs -
- 8 Tbsp seltzer -
- ¼ tsp ground black pepper -
- ¼ tsp salt -
- 1¾ cups flour -
1. Preheat oil in a large, wide pot that has a lid. Sauté the onions, garlic, celery, carrots, 1 teaspoon paprika, salt, and pepper, until beginning to soften. Add chicken (skin side down) and let cook for about 2 to 3 minutes. Turn chicken over and add enough water to partially cover the chicken.
2. Cover and let cook over medium heat for about 1 hour. Add additional halftablespoon of paprika and cook for 30 to 45 minutes more, until tender.
3. Meanwhile, make Nokedli batter by combining the eggs, seltzer, and spices in a bowl. Beat with a whisk and slowly add flour, constantly beating the mixture to dissolve any lumps. Refrigerate batter for 15 minutes.
4. When the chicken is cooked, uncover and increase heat to high, so that the liquid is brought to a gentle boil. Drop batter into the water, a teaspoonful (or less) at a time, and let cook for 3 minutes.
TIP: For a low-fat version, remove skin and fat from chicken before cooking.
Mrs. Neumann showed us how to make this dish in a pressure cooker, too. Add a little less water to the pot in Step 1 and remaining paprika. Reduce the total cooking time for the chicken in Step 2 to 15 minutes. Let the closed pot rest for 5 minutes, and submerge the whole pot in cold water before opening. Then bring cooking liquid to a boil again and add Nokedli batter.