Cleveland Chicken Recipe List

Savannah Bar & Grille

30676 Detroit Road, Westlake, OH 44145

Chicken Paprikash

Serves 10

Ingredients for Chicken Paprikash

4 lbs Bone In Chicken
4 oz Hungarian Paprika
1 tsp Granulated Garlic
3 oz Chicken Base
1½ lbs Sour Cream
½ lb Butter or Margarine
½ lb All-Purpose Flour

Ingredients for Dumplings for Paprikash
15 Eggs
1½ lbs Flour
3 oz Chicken Base
1 cup Milk
2 tbsp Olive Oil
Salt & Pepper, to taste

Method for Chicken Paprikash

• Boil chicken until thoroughly cooked. Drain chicken and save the stock. Set chicken aside and let cool down.
• Once chicken is cooled, pull the meat from the bones.
• Put the saved chicken stock back on the stove and bring to a boil.
• Add the paprika, granulated garlic, and chicken base and reduce heat to a simmer.
• Melt the butter/margarine in a saucepan and add flour to make a roux. Once the roux is made, add chicken stock to it ½ cup at a time while mixing vigorously to avoid lumps.
• Once you have added enough stock to the roux to create a thick paste, remove the roux from the saucepan and add it to the rest of the chicken stock along the sour cream.
• Finish the Paprikash by adding the pulled chicken meat and simmer for ½ hour.

Method for Dumplings for Paprikash
• Whip eggs, milk, chicken base, and olive oil in a mixing bowl. Once mixed, add the flour and mix with a wire whisk.
• Spoon dumplings into a stockpot with boiling water in it. Boil dumplings until they float then remove, strain, and cool in cold water.
• Strain and serve the Paprikash over the dumplings.

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