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Mrs. Chavi Neumann, a native of Hungary, was gracious enough to share her expertise on making this well-loved, old-time favorite.
2 tablespoons oil
2 large onions, chopped
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
2 sticks celery, minced
2 carrots, finely sliced
1 teaspoon + 1/2 tablespoon Pereg Sweet Paprika
1 and 1/2 teaspoon kosher salt
1 teaspoon freshly ground Gefen Black Pepper
6 chicken-leg quarters
4 eggs
8 tablespoons seltzer
1/4 teaspoon ground Gefen Black Pepper
1/4 teaspoon salt
1 and 3/4 cups Glicks Flour
Preheat oil in a large, wide pot that has a lid. Sautee the onions, garlic, celery, carrots, one teaspoon paprika, salt, and pepper, until beginning to soften. Add chicken (skin side down) and let cook for about two to three minutes. Turn chicken over and add enough water to partially cover the chicken.
Cover and let cook over medium heat for about one hour. Add an additional half tablespoon of paprika and cook for 30 to 45 minutes more, until tender.
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.
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.
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