I was so excited to cook with Chef Larry Nicola of Nic’s Beverly Hills because A: I’d always wanted to visit Nic’s for their famous martinis B: I’d never had Paprikash and C: I’d never had spaetzle… I mean, we made a lot of dreams come true for me that day!
Want to try this old world dish out in your own kitchen?
Here’s what you’ll need:
1 Organic Chicken Breast
1 Tbsp. Hungarian Paprika
½ Tbsp. House Marinade – equal parts chopped parsley, chopped garlic and olive oil
2 Oz. Chicken Stock
2 Oz. White Wine
1 Tbsp. Sour Cream
1 Tsp. Kosher Salt
1 ½ Tsp. Black Pepper
Rub the house marinade on the chicken breast, season with salt and pepper. Pre-Heat oven to 350
Place the chicken skin side down in a medium high skillet.
Sear the chicken until dark golden brown, turn over, then deglaze the pan with chicken stock and white wine. Place in oven and cook until the chicken is done.
Once chicken is cooked throughout, remove from the pan and set aside to rest. Take the remaining liquid in pan and add a sprinkle more of paprika and the sour cream. Bring to a boil, season with salt and pepper.
Now that you’ve made super amazing chicken and your super amazing sauce you’re going to pair it with something. I’d love to give you the chef’s recipe for the spaetzel but it’s top secret… for that you’ll have to visit Nic’s and give it a try. If you don’t have your own spaetzel recipe, this would also be great paired with pasta or another yummy starch
And now for the taste test…
I am a spice queen… and I have to say this Paprikash can worship at my throne any day! It’s spicy and peppery, and so packed with flavor it will knock your socks off!
Ok, one more crazy shot before we end this story. One of the coolest things about Nic’s Beverly Hills is their VodBox… and indoor ice box where you can try vodka from all over the world… fab fur coat and hat INCLUDED!