Vintner's Press Report
Another week begins in quarantine, and we are motivated to help you get through this. As promised, we are unveiling the third special surprise of the month --
Members enjoy an extra 10% discount -- this week only. Premier Members enjoy 10% and Collectors enjoy 20% off already discounted wines. No code necessary, simply login and your extra discount will be automatically applied. Combine these discounts with 12-bottle orders for even more savings.
Chardonnay Library Release: 2014, 2015, 2016, 2017. For this week only, we are re-releasing a very small number of bottles of Chardonnay from our library to pair with Steve's Chicken Paprikas (recipe below) -- a pairing made in heaven.
And if you haven't decided to become a member yet, now would be a really great time to join! We offer complimentary shipping for our members on all orders, and other perks and incentives like comped tastings, invitations to exclusive events (in better times) and member gifts. If you'd like us to place the order on our end we are happy to do that too, just reach out to Juliana.
We also wanted to share a family recipe that's a true comfort food for us, and we hope it will offer comfort to you too! See below for Steve's Chicken Paprikas and Nokedli (Dumpling) recipe. This pairs stupendously with our 2017 Chardonnay, which Steve (Juliana's dad and Hungarian American émigré) would have loved.
Juliana & Sean
Steve's Chicken Paprikas and Hungarian Nokedli (Dumplings)
Ingredients for Chicken Paprikas
- One whole chicken (3lb) cut up into ten pieces (each split breast cut in half, with legs, thighs, and wings separate) and seasoned generously with salt
- One tablespoon butter
- Three tablespoons olive oil
- Two heaping tablespoons (divided) of Sweet Hungarian Paprika like this one from The Spice House.
- One large yellow onion, diced
- One tomato, diced
- One 4 oz can of V-8
- Salt & Pepper to taste
- Two green bell peppers, sliced
- 1/3 cup Sour Cream
Directions for Chicken Paprikas
- Melt the tablespoon of butter in the olive oil in a large Dutch oven (or stock pot) on the stove top. (We use this one from Williams Sonoma.)
- Sear the chicken legs and thighs, skin side down, for two minutes, then turn and sear two minutes more. Remove from heat and set aside, then repeat with remaining pieces of chicken, leaving the oil and shmaltz to saute the onions next.
- Add the diced onion and cook until translucent -- 3-5 minutes -- then remove the Dutch oven from the heat. Sprinkle on 1 heaping tablespoon of the sweet paprika and stir it into the onions, then return the Dutch oven to the stove top and add the chicken back to the pot, skin side up, nestled together.
- Add the diced tomato and the 4 oz can of V-8, then sprinkle the second heaping tablespoon of Hungarian paprika on top.
- Cook, covered, on medium heat for 40 minutes until the chicken is tender and falling off the bone.
- Add the two sliced green bell peppers to the pot and recover, then cook for another 10 minutes, until the peppers are tender but not limp.
- Finally, remove the Dutch over from heat, and gently stir in one-third cup of sour ream, stirring gently until absorbed. Serve chicken in its bright red-orange sauce on top of the nokedli (see below).
Ingredients for Nokedli (Dumplings)
- 4 eggs
- 1 teaspoon salt
- 1 and a half cups water
- 3-4 cups of flour
- 1 large pot filled with salted boiling water
- 1 tablespoon butter & 1-2 tablespoons olive oil (to coat the Nokedli)
Directions for Nokedli
Note: You will need a spaetzle maker like this one to prepare the dumplings.
- Bring large pot filled with salted water to boil.
- Combine eggs, salt and water, beating well with whisk
- Add flour, a little at a time, and only enough flour to make a soft, sticky dough. This should be somewhere between 3-4 cups of flour. Let the dough rest for 10 minutes.
- Add about one cup at a time to the top of the spaetzle maker, straining the dough back and forth across the pot, letting the dumplings fall into the boiling water. Keep adding dough a little at a time to the spaetzle maker until you are through with the dough.
- Stir nokedli in boiling water for a few minutes and immediately strain.
- Add olive oil and butter to the pot, then stir the Nokedli back in. Add salt to taste. Ladle into bowls and add the chicken paprikas on top.