Paprika Chicken

This dish is the ultimate Czech comfort food for me. It is full of flavour, it’s easy to make and it is really versatile and goes with pasta, gnocchi, dumplings, rice… I will include the recipe for my steamed dumplings (they are very similar to bao bans in taste) but if you don’t fancy making them or don’t have a steamer, do pair it with any of the options mentioned above and it will still taste amazing!

You will need:

• 4 chicken breasts, skin on or off

• 2 tbsp butter

• 2 tbsp sunflower oil

• 2 medium onions, chopped

• 2 tbsp of paprika

• 500 ml chicken stock

• 4 tbsp flour + 4 tbsp butter to make a roux

• 200ml milk

• 200ml double cream

Method:

1. Melt the butter and 1tbsp oil in a pot. Add the chicken and brown on both sides (if using chicken with skin on, sauté it skin side down first). Remove the chicken and set it aside.

2. Add the rest of the oil and sauté the onion. Add 2tbsp paprika and fry for about 30 seconds, stirring continuously, making sure the paprika doesn’t burn. Add 500ml chicken stock, return the chicken to the pot, cover and simmer for about 30 minutes.

3. To make the roux, melt 4tbsp of butter and add 4tbsp of flour. Cook for about 5 minutes, stirring often.

4. When the chicken is cooked, remove it from the pot and add the roux to thicken the sauce. Whisk well. Add 200ml milk and cook for 10 minutes. Add 200ml double cream and cook for another 5 minutes. Using a handheld blender, blend the sauce until smooth, then add the chicken and heat
through. Season with salt and pepper if needed.

Steamed Dumplings

(serves 8)

Ingredients:

• 500g strong white flour

• 100ml milk, at room temperature

• 200ml tepid water

• 1tsp of active dried yeast

• 1 egg

• 50ml sunflower oil

• 2tsp salt

• 2tsp sugar

Method:

1. Add all the ingredients to the mixer bowl, making sure the yeast and salt are not touching. Mix using a dough hook for about 10 minutes, or until you have a smooth dough that doesn’t stick. Let the dough prove for about 1,5 hours depending on the temperature of your room. The dough
should double in size.

2. Divide the dough into 2 equal parts and shape them into 2 dumplings. Oil the bottoms of 2 steamer shelves and place the dumplings onto them. Put the lid on the steamer and let them rest for 20-30 minutes, then turn the steamer on and steam for 30 minutes. When they finish cooking, open the steamer lid and quickly pierce the dumplings with a fork or a skewer. I also like to brush them with some oil. Slice them up with a sharp knife and serve straight away. Dumplings can be wrapped in cling film and reheated in the microwave the next day or they can be frozen for next time.
They are great with stews too!