Chicken Paprikas with Halushki - Tom's grandma's recipe

10/19/22 try this other way next time: roll the chicken in a flour/paprika mix and then brown. took a pic of the old cookbook in grandmas old recipe google photo album


Tom's grandma was born in Czechoslovakia and this was her recipe. Its probably been modernized by his mom and aunt's but its really good on  cold winter day! Good old comfort food.


1 whole skinless chicken cut up
4 T butter
2 cans chicken broth
1 cup water
16 oz sour cream
1 cup milk
3/4 cup flour
2 t paprika
1 t salt

*Annette said her family recipe was almost the same but her mom sautéed onion in the butter before the chicken. I love this..now I'm thinking maybe garlic too!

Brown the chicken in butter, sprinkle with paprika and salt. Add the broth and water. Bring to a boil, cover and simmer for about 1 1/4 hours. While the chicken cooks, prepare the halushki.  Remove the chicken and and when its cool enough, debone it. You can cube it, shred it or leave it whole - whatever you prefer.  Add the sour cream to a bowl and slowly mix in the flour and 1 cup milk. When its all  mixed together, add it  to the chicken broth, a little at a time.. When it comes to a boil, add the chicken back to the pot.

To the make the Halushki. Fill a large stock pot with water and bring to a boil.

4 cups of flour
4 eggs
1 1/4 cup water
salt

Mix the ingredients together - it will be wet and gooey. Pour some or all of the mixture onto a dinner plate. You are going to make little dumplings with this mixture. So, take a knife and slide (about the size of a quarter) a portion of the mixture off the plate and into the boiling water. Once its all in the water, boil for 10 minutes. Drain and rinse in cold water.

We like this so much, its doubled from the original recipe. So you can make this and just 1/2 all of the ingredients above.

To serve,  add some halushki to a bowl and ladle the chicken mixture on top.  If you have left overs,  don't save the halushki in the broth. Save them separately.