Aunt Marys Chicken Pajarski Food

AUNT MARY'S CHICKEN CHOWDER QUICK & EASY

Steps:

• Cook chicken breasts in crock pot the day before, or bake or grill.
• Chop chicken in bite sized pieces.
• Throw all other ingredients together in large pot or dutch oven. Heat to boiling and then lower heat and simmer on low for 10 minutes or more.

AUNT SARA'S CHICKEN PAPRIKASH

Steps:

• Lightly flour the chicken and brown in the oil.
• Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.
• Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.
• Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly.
• Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.
• Bring 4 quarts of water to a boil and make the dumpling dough.
• In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.
• Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!

AUNT MARY'S CHICKEN PAJARSKI

Steps:

• Chill a large mixing bowl in the freezer.
• Grind chicken through fine blade of food grinder or finely chop.
• In chilled bowl, combine meat, the melted butter or margarine, the 1/2 to 3/4 teaspoon salt, the nutmeg, and the 1/8 teaspoon pepper. Beat well or blend thoroughly but quickly with your hands. Chill in the freezer but do not freeze.
• In a small bowl combine flour with 1/2 teaspoon salt and dash pepper.
• In another small bowl beat eggs with oil and water.
• Divide chilled chicken mixture into 12 equal portions. Shape each portion into a ball, then flatten balls to 1/2-inch thickness to make 2 1/2-inch round patties.
• Dip patties, 1 at a time, in flour mixture, then dip in egg mixture and bread crumbs. Press crumbs into meat with fingers. Chill briefly.
• In large skillet heat remaining 1/2 cup butter. Carefully add patties. Cook 12 to 15 minutes or till brown and chicken is done, turning once. Arrange on hot platter. Garnish with parsley. Serve with Paprika Sauce.
• To make Paprika Sauce: In small saucepan melt 1/4 cup butter or margarine; add 1/3 cup chopped onion and cook till onion is tender but not brown. Stir in 2 tablespoons all-purpose flour, 4 teaspoons paprika, and 1 teaspoon dried thyme, crushed. Add 1 cup chicken broth all at once. Cook and stir till thickened and bubbly. Add 1 cup whipping cream and bring to boiling. Reduce heat; stir in 4 teaspoons lemon juice, 2 teaspoons brandy, 1/4 teapsoon salt, and a dash pepper. Strain sauce. Return mixcture to heat; stir in 1/2 cup dairy sour cream; heat through, but do not boil. Makes 2 1/2 cups.