I would like to share with you a recipe, Chicken Haluska, from my Great-Grandmother’s kitchen. It’s definitely a family favorite.
I have always hesitated to cook Chicken Haluska because it took so long – 2 hours! This updated recipe includes some modifications to speed up the cooking time and reduces it to about 30-40 minutes! (Depends on how fast you can make the noodles.) You could use egg noodles instead of the haluska noodles and save even more time. I do that when I’m really in a pinch, but it’s just not the same.
The secret to making Chicken Haluska even better than Great-Grandma’s is to use chicken stock. The original recipe used water and there was quite a bit of seasoning adjustment necessary to make it less bland. Chicken stock adds a depth of flavor and nutrition that this recipe was missing and that we can do it in less time makes this a real winner.
I can make this meal even quicker by making chicken gravy simmered with peppers and onions until they are soft and adding shredded leftover chicken and serving it over the haluska noodles. This is a great way to make an old-world comfort food using frozen peppers from your garden and frozen onion slices. They impart flavor without compromising on texture because they’re supposed to be tender in this gravy.
- 1 pound of chicken breast, cubed
- 1 small onion, diced
- 1 green pepper, sliced
- 1 ½ cups chicken stock
- salt and pepper
- 4 Tablespoons cornstarch, for gravy
- Haluska noodles
- For the Noodles:
- *I double this because we like a lot of noodles!
- *I would have these picked and ready to go and the water for boiling heating up prior to making the meat.
- 1½ cups flour
- 2 eggs
- 1 teaspoon salt
- Mix all ingredients for the noodles together until very stiff.
- A splash of water may be necessary to incorporate it all together.
- Pick small pieces off of the dough, about ½" in diameter.
- Try to make them somewhat uniform, otherwise they will be unevenly cooked.
- Begin cooking the chicken by lightly coat a skillet with oil and heat over medium high.
- Add chicken, season with salt and pepper and cook until done, about 5 minutes.
- Add a splash of stock to deglaze the bottom of the pan - this step really adds flavor!
- Meanwhile saute your vegetables in a drizzle of oil in a separate skillet. (Alternately, you could remove the chicken from the pan and do this step in the first skillet to save dishes.
- Cook until onions carmelize and peppers begin to soften but still retain some bite and color.
- Bring a pot of water to boil for cooking the noodles.
- Drop the picked noodles into boiling salted water.
- Boil for about 8-10 minutes. Taste test, they shouldn't still be dry in the center.
- Combine chicken and vegetables in one skillet.
- Season with salt, pepper, and paprika.
- Stir in chicken stock.
- In a cup, stir the cornstarch in with about ½ c. COLD water until no lumps remain. (Hot water= lumps.)
- Add to the skillet and bring to a simmer.
- Cook down until the gravy is as thick as you desire.
- Serve over haluska noodles.