Cream Chicken (Kurča na Smotane)
Here is a recipe for a very popular Slovak dish, kurča na smotane (chicken on cream). As the name suggests, the main ingredients are heavy cream (smotana) and chicken (kura or kurča for a hen). I ended up buying a smaller chicken, but one that was raised cage free and fed organic diet. This chicken was more expensive than the “regular” chicken, but I find it quite hard to justify paying less per pound for a chicken than for apples (99 cents for the regular chicken vs. some $1.50 for the cheapest apples!). It doesn’t speak too highly of the way those chickens are raised and fed…
Ingredients: one whole chicken, 1 onion, 1 tablespoon paprika, one bay leaf, 1 pint heavy cream, flour, salt, oil, pasta (shells or macaroni)
Prep Time: about one hour
Here are the ingredients you will need. Besides the chicken and cream, you will also need an onion, spices and some pasta for the side.
Chop up the onion pretty fine and stir on a medium-hot oil until it turns golden and transparent. In the mean time, wash the chicken and cut it into major pieces, such as legs, wings, and few cuts of the breast meat. Add to the pot. Also add one teaspoon of paprika, salt, and one bay leaf. Cover with water. I used approximately 12 oz.
Stir and mix well and then cover. Reduce heat once the water comes to a boil. Continue stewing for about 45 minutes. In the mean time, I used the leftover bones and the giblets to make a delicious chicken soup. I also fried few pieces of the chicken skin for a tasty snack.
When the chicken is ready (after about 45 minutes), boil salted water and cook the noodles. Then remove the meat and set aside. This is optional, but if you have a blender, carefully blend the hot liquid for a smoother sauce. Then dissolve a heaping tablespoon of flour into the cream. Stir into the sauce.
Bring the sauce back to a boil and then add the chicken back to warm it up. If the sauce is too thin, you can thicken it by adding more flour or Wondra. And if it is too thick, you can thin the sauce by adding milk. Serve over pasta. Enjoy!
I also like a little bit of garlic in it 🙂
I also start with onions and garlic and very little of “paradajkovy pretlak” ( tomato juice) or nice ketchup or just chopped tomato. Gravy is nicer. This food we call “perkelt”:-)
A family favorite! My mom always made halusky to go with this.
Lubos,
I have been buying free range/organic chicken and eggs since my first daughter was born. I agree with your assessment about how the chickens are raised. Also:
1) Food that is raised in an unhealthy way can’t be healthy for us to eat
2) Neither of my daughters matured at an early age. Perhaps this is due to the hormone – free chicken products we consume, perhaps not. In my opinion, their health is worth the investment. I can’t wait to try this chicken recipe!
What is the difference between this dish and chicken paprikas?
not much difference, they are both close. Maybe paprikas is made with smaller cuts of chicken meats, though not necessarily. There are so many way to prepare chicken this way, paprikas may use more “paprika” and more spice (as it’s originally from Hungary), but it’s pretty much the same meal
Hi Lubos, try to do this and put it in English.
I wonder what you would use as a replacement for Lucina. Maybe cream-cheese?
Easy and great meal.
http://www.mimibazar.sk/recept.php?id=23624diskuse
I am slovak and enjoy reading the recipes.
thank you.
this is chicken paprikas with cream! I never had chicken paprikas with cream but I have to try it! looks wonderful!
mike hudecek