Ingredients (serves 4)

• 1-2kg chicken pieces (traditionally drumsticks/maryland portions would be used)
• 1 large onion
• 2 tbsp sweet hungarian paprika
• 1/4c flour
• 6 - 8 eggs (depending on size of eggs)
• 1 1/2 cups flour
• 6 cups water
• salt, pepper to taste
• 30g oil/butter
• 1/2 cup sour cream
• 1 tsp baking powder

Method

1. Season the chicken with salt, pepper, and the paprika. (If using breast cut into large chunks). Slice the onions lengthwise (top to root).
2. Heat a large sauté pan over medium-high heat and melt the butter/heat oil. Put chicken in pan & brown the chicken pieces on all sides. Add onions & saute til caramelised.
3. Pour water (you could use half chicken broth if you wanted) over the top until the chicken and onions are covered. Bring to a simmer and reduce the heat to low, add salt & pepper to taste. Allow the mixture to simmer for about 25-30 minutes, depending on chicken pieces being used until the chicken is falling-off-the-bone. * Bring a large stock pot of water to boil for the nokedli. When the chicken is done to your taste, remove the chicken from the pan.
4. Allow the pan to cool and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.
5. Nokedli: Mix the eggs, salt, and baking powder together, then slowly add the flour in small batches mixing constantly, until you reach the consistency of thick pancake/brownie batter. To cook the nokedli, drop spoonfuls of batter into the boiling water. (it helps to use metal spoons dipped in water so the mix doesn't stick to spoons) They’ll float almost immediately to the top, but give them a few minutes to cook, then remove with a slotted spoon and drain. Nokedli will take a few batches.
6. Serve chicken paprikash hot over the nokedli.

Notes

My Hungarian grandparents always served this followed by a traditional Hungarian version of a Floating Island/Bombe Alsaka