This is one of the classic sauces I grew up on. It comes from the Austro-Hungarian Empire and is a staple in Czech cuisine. As most classic dishes, families make them different ways. Some cook the chicken together with all the ingredients while others make the broth first and then the sauce. Our grandmothers would make this dish with hens that did not lay eggs anymore. Hen meat is too tough for roasting so this was a great way to use them. The whole hen would be cooked in water and the meat and broth would be used for the sauce. Over time, chicken has become more popular. I still cook the whole chicken when making this dish as I would if I were using a hen.
Yield: 4 servings
Time: 1 hour 30 minutes
Ingredients:
2 onions (one whole and one chopped)
Root vegetables (carrot, celeriac root, parsnip), cut in large pieces
1 whole chicken (or portions)
1 red bell pepper, diced
1/2 c half and half (or cream)
3 tbsp flour
Oil
Salt and pepper
4 tbsp of Hungarian paprika (or another kind but this one is the best)
2 bay leaves
5 Allspice
10 peppercorns
Directions:
- Fill a large pot with water. Put in one quartered onion, all root vegetables, bay leave, allspice and peppercorns. Bring it to boil.
- Put the chicken either whole or portioned in the boiling water and cook for about 30 minutes. By putting it in boiling water, you will get a strong broth and tender meat. If you put the chicken in cold water, the meat will be overcooked and tough.
- Take the cooked chicken out and set aside. Take out the bay leave and spices.
- Pour a bit of oil into a medium pot, add the chopped onion and bell pepper and sauté for a few minutes. The bell pepper is optional but gives the dish freshness. Add the paprika and stir so it does not become bitter. Add enough broth from the cooked chicken to fill half the pot and cook for about 15 minutes.
- In a small bowl, mix the flour with a bit of cream and whisk until you get a smooth paste. Add more cream while whisking until it becomes a thick liquid.
- Pour the flour mixture into the boiling sauce while whisking so it does not lump up. Use as much as you need to get a thick sauce. Cook the flour through for about 15 minutes.
- Blend with a submerge blender to make all the ingredients into a smooth sauce.
- In order to get any lumps out, pour the sauce into another pot over a strainer.
- Bring sauce to boil again. Take the meat off the whole chicken and return to the sauce, or put the chicken portions in the sauce.
- 10.Serve with Czech dumplings or pasta. Macaroni or elbows work best as they get filled with the sauce.