Czech · Czechia
Czech Svíčková with Chicken
A variation of the traditional Czech dish using chicken instead of beef, with a creamy sauce and dumplings.
Ingredients
Method
- Cut the chicken into cubes and season with salt and pepper.
- In a large pot, sauté the onion, garlic, carrot, and celery until softened.
- Add the chicken and cook until browned on all sides.
- Pour in the chicken broth and white wine, bring to a simmer, and cook for 45 minutes.
- In a separate bowl, mix flour, paprika, and sugar. Add to the pot and stir to thicken the sauce.
- Simmer for another 10 minutes, adjusting seasoning as needed.
- Serve with dumplings if desired.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.
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