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Paprikahuhn Mit Nockerl - Chicken Paprikash With Tiny Dumplings

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“A dish that is shared by Austria and Hungary, dating back to the Austro - Hungarian Monarchy. In order to achieve the taste and color desired, it is important to use Hungarian Paprika in this dish. Serve on a bed of Nockerl,"Hungarian Nockerl" and enjoy with a green, leafy salad and a glass of Hungarian Tokayer wine.”
1hr 5mins
1 casserole

Ingredients Nutrition


  1. Finely chop the onion.
  2. Heat the butter in a heavy pan or dutch oven with a lid until it foams, add the chopped onion and saute until soft but not browned.
  3. Add the chicken meat and together with the onion brown lightly, stirring frequently.
  4. Season with salt and paprika and stir until the paprika is well incorporated and fragrant, careful not to burn it, it will get very bitter.
  5. Add the flour and stir, add the creme fraiche stirring to combine.
  6. Now add the chicken stock, turn the heat to medium low, cover and simmer until the meat is cooked and the liquid is reduced to a ceamy sauce.
  7. Plate over "Nockerl", sprinkle with chopped parsley and serve.

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