January 23, 2017
Winter chicken paprikash created by Escoffier chef mentors

With the holidays gone and summer still a ways off (depending on where you live anyway) it can often be easy to sink into a funk! The once-magical snow seems gray and dreary and you miss your flipflops and shorts combo. For the chef, this is where slow-cooked meals are a godsend. Try doing a long low braise on a cold Saturday afternoon, or a pot of chicken soup, or a nice hearty stew!

It will warm your house up, fill it with the amazing delicious aroma of your work, and give you a delicious meal to look forward to at the start of the evening! Then with a full belly, you can curl up with your favorite beverage and watch some Netflix! Come summer time you’ll look back fondly on these cozy winter days and maybe wish it’d snow just once in July! – Chef Ryan

Winter Chicken Paprikash Recipe



  • 7-9 Chicken Thighs
  • 2-3T Paprika
  • 3T Butter
  • 1 small dice/rough chop onion
  • 4-6 heads Garlic, rough chop
  • Salt/Pepper
  • 2 cups Chicken Stock
  • 3T Flour
  • 8 oz sour cream
  • 2 Eggs
  • 1.5 cups Flour
  • Water (see below)


Saute onion and garlic in butter on medium high until translucent, about two minutes. Add chicken skin down and let brown, about five minutes. Add chicken broth, cover, and reduce to simmer. Cook 60-90 minutes.

Put about a gallon of water on to boil. In a medium mixing bowl, add 1.5 cups flour and incorporate two eggs with a fork. This will be too dry so add water just until dry flour is gone. Mixture will be very thick.

Transfer mixture to cutting board and reduce boiling water to simmer. Dip teaspoon in boiling water and then drop, one teaspoon at a time, into boiling water. Using a mixing spoon, stir water occasionally so that dumplings don’t stick to the bottom. Continue until flour mix is gone, then simmer until cooked through.

Remove chicken from broth and let cool. While cooling, mix 3T flour with 8 oz sour cream until dry flour is no longer visible, then whisky into broth. Add paprika, season to taste. Once cook, shred chicken and add to sauce with the flour dumplings. Let warm.

Alternatively, you can skip the dumplings and serve with späetzle, pasta or rice!

Enjoy more Escoffier recipes!