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Chukar Paprika
Serves 3
By Cheri Eby--Author of Cooking on Location
- 2 chukars, disjointed
- 1/3 cup flour
- 2 tablespoons paprika
- salt & pepper
- 4 tablespoons butter
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 1 teaspoon thyme
- 1 tablespoon chopped fresh parsley
- 1 cup chicken broth
- cup dry white wine
Mix together the flour, 1-tablespoon paprika, salt and pepper. In a chaffing dish, heat the butter. Dredge the chukar in the flour mixture and brown in the butter about 4 to 5 minutes. Add the garlic, onion, 1-tablespoon paprika, thyme, parsley and chicken broth and cook covered over medium heat for about 30 minutes. Add the wine and cook an additional 10 to 15 minutes. Spaetzle
- 2 eggs, beaten
- Use 1/2 an egg shell and fill twice with water, adding to the eggs.
- Add in about 1/2 teaspoon of salt.
- Mix in enough flour to make a very stiff dough.
- Knead the dough adding flour as needed until the dough is very pliable.
- Using your hands roll the dough out into a very thin, long roll, about 1/4 inch in diameter.
- Using a sharp knife cut the dumplings in about 1/4 inch slices and working in batches cook in boiling water.
- Cook for about 2 to3 minutes or until done.
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