Chicken Paprikash with Dumplings

 

Chicken Paprikash with Dumplings

(8-10 servings)

 

Ingredients:

Chicken Paprikash:

2 medium Yellow Onions, thinly sliced

8 Chicken Thighs, skinned

8 Chicken Drumsticks, skinned

½ cup All-Purpose Flour

¼ tsp. Garlic Powder

1/3 tsp. Hungarian Paprika

1/8 tsp. Salt

1/8 tsp. Black Pepper

2 tbsp. Olive Oil

Paprikash Gravy:

1½ cups Chicken Stock

1 tbsp. Hungarian Paprika

8 oz. Sour Cream

1 tsp. Corn Starch

to taste Salt and Pepper

Dumplings:

6 large Fresh Eggs, beaten

4 cups All-Purpose Flour

1 cup Water

2 tsp. Salt

Directions:

In a low sided pan, combine flour, garlic powder, paprika, salt and pepper.  Pat chicken dry with paper towels.  Heat oil in a large skillet over medium-high heat.  Add onions and cook then for 6 minutes or until they are soft, stirring occasionally.  Take chicken, 1 piece at a time, and dredge in flour mixture on both sides and add to skillet with onions.  Cook 7-10 minutes (in batches if necessary).  While chicken is browning, whisk together 1 tbsp. paprika and 1½ cups chicken stock.  Place all the chicken pieces in skillet with onions and pour seasoned chicken stock over it.  Cover, reduce heat to medium and simmer for at least 25 minutes.  Halfway through cooking time, spoon gravy over chicken.  While chicken is simmering, prepare dumplings.  Fill a pasta pot just over halfway with water and bring to a boil.  Once boiling add a tsp. of salt.  In a medium mixing bowl, add beaten eggs.  To this stir in remaining ingredients using a large spoon.  Using 2 regular teaspoons, scoop a tsp. of batter.  Using the second spoon, scrape batter off first spoon and into the boiling water.  Repeat creating a single layer of dumplings in water.  Make sure they don’t touch.  You will have to do this in batches.  Cook dumplings 3-5 minutes, depending on how firm you want them.  The longer you cook them the less firm they will be.  The dumplings will float when they are almost cooked.  Let them cook a minute or two after they float.  Remove cooked dumplings with a slotted spoon and place in a clean 9x13 baking dish.  Let excess water drip back into the pot before placing in dish.  Loosely cover with foil to help keep them warm.  Chicken should be done by the time you are through with the dumplings.  Turn the heat off and start to add sour cream in dollops carefully mixing in until all has been added.  If gravy needs some thickening, remove a little gravy and add it to the corn starch in a small bowl.  Mix until smooth and add back to dish.  Stirring carefully until thickened.  Taste and adjust seasoning with salt and pepper as needed.  To serve, place a portion of dumplings on a plate and top with a chicken piece or two and some of the gravy and serve.

Notes:              You can easily halve this recipe for a smaller group.  You want to consume the dumplings in 2 days, as they may start to turn grey after that.

Ideas for Future Efforts

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