My Simple Hungarian Chicken Stew with Nokedli

Today I should have gone outside as it was sunny, but my feet was killing me, so I decided to cook a chicken stew for myself. At least my lunch will be sorted for tomorrow as well.

It’s like Bi-Winning!


  • Olive or Vegetable Oil (such as sunflower, rapeseed)
  • 2 Large Onions (more is better)
  • 3 Cloves of Garlic
  • 1tsp Cummin Seeds
  • 1tbsp Hungarian Grounded Paprika
  • 2dl Red Wine (such as Merlot)
  • 2 Carrot Sliced (0.5cm thick)
  • 1 Parsnip
  • 2 Whole Chicken Leg
  • 2 Big Tomato
  • 1tbsp Marjoram
  • 2tsp Salt and Pepper
  • Preparation time: 10 minute
  • Cooking time: 60 minute
  • Serves: 3-4 person

Heat up the oil in a big sauce pan, or cassarole dish, and add the cummin seeds and the finely chopped onions. Sauté the onions, and when is softened, take off the heat, and add a heaped tablespoon of Hungarian grounded paprika (spice). Add half of the red wine, and mix it together on a low heat. Don’t burn the paprika, otherwise it will become bitter. Add the meat with the skin on to the stew base and leave it for a five minutes to cook under the lid. I like with the skin on for the extra flavour. During cooking will peels off easily, so you can separate afterwards if you not keen on it. Make sure you don’t burn it to the bottom of the pan. Gradually add the rest of the wine, and cook the alcohol off. Top it up with water until the meat is covered, and simmer it for a good 40 minute with the lid on.

Whilst the meat is cooking slice up the carrot and cut the parsnip Julienne. You can of course just simply slice it up both. Quarter the tomato up. I leave the skin on, but peel it if bothers you. Also you can make the Nokedli mixture as well.

If you find the stew too liquidy, cook it off a bit before you add the carrot. Add the carrots and the parsnip to the stew with the generous tablespoonful of marjoram and pepper. I like my carrot to leave it a bit crunchy so it gives an extra texture to the dish. The meat should be cooked by that time, anyway.

If you like it a bit spicy you can add some Erős Pista. This is a raw Hungarian paprika paste. We often use it in stews, Gulyás and other dishes. It comes in different level of spiciness. It’s a bit salty, so be sure you add salt accordingly.

Serve it on top of the Nokedli with a dollop of sour cream.

Jó étvágyat!