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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Chicken Cresent Rolls

 

Chicken Crescent Rolls

(8 servings)

 

Ingredients:

2 pkg. (8 oz.) Refrigerated Crescent Roll Dough

2 cans (10½) Cream of Chicken Soup

1 pkg. (8 oz.) Cream Cheese

3 cups Cooked Shredded Chicken

1 pkg. Ranch Dressing Mix

2 Green Onions, chopped

Directions:

Pour the soup and cream cheese into a sauce pan over medium heat.  Heat until cream cheese has melted and is fully incorporated into the soup.  Add ranch dressing mix and combine.  Remove from heat and reserve a cup of mixture.  Transfer remaining mixture into a medium bowl.  Add chicken and green onion to bowl and combine.  Separate the crescent roll dough and scoop a spoonful of chicken mixture onto the wide end of each crescent roll.  Fold the long point of dough over and around chicken to create a little packet.  Place each packet into a sprayed 9x13 baking dish.  Pour reserved mixture around chicken packets and place in a pre-heated 375-degree oven for 20-25 minutes until golden brown.  Serve warm.

Notes:              I like to use the cooked breast that Costco packages to make it easier than cooking my own chicken for this type of dish.

Ideas for Future Efforts

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More Chicken Dishes

Back in November I posted a couple of chicken dishes.  This week I have a couple more.  One is fairly easy and the other is a little more involved but well worth it.

Wednesday’s recipe of “Chicken Crescent Rolls” is the easier one.  Then on Thursday it’s “Chicken Paprikash with Dumplings” for you to try.

I hope you enjoy each.  Until next time, “Happy Cooking” and please help spread the link to others.  Thanks

Pepper Jack Potato Casserole

 

Pepper Jack Potato Casserole

(8-12 servings)

 

Ingredients:

1 bag (30-oz.) Frozen Shredded Hash Browns

1 can (10.75-oz.) Cream of Chicken Soup

2 cups Pepper Jack Cheese, shredded

1½ cups Heavy Whipping Cream

½ cup Unsalted Butter, melted

½ cup Sour Cream

1 cup Parmesan Cheese, grated, divided

½ tsp. Onion Powder

¼ tsp. Garlic Powder

to taste Salt and Pepper

1 sleeve Ritz Crackers, crushed

½ cup Bacon, cooked and chopped

1 tsp. Paprika

Directions:

In a large bowl, combine hash browns, soup, pepper jack cheese, heavy cream, butter, sour cream, ¼ cup parmesan cheese, onion powder, garlic powder, salt and pepper.  Spoon potato mixture into a sprayed 9x13 baking dish.  Combine crushed crackers, bacon, remaining parmesan cheese and paprika in a small bowl.  Sprinkle mixture evenly over casserole and place in a pre-heated 400-degree oven for 45-50 minutes or until bubbly and lightly browned.

Notes:              Casserole can be assembled the night before or even frozen for later use.  Thaw if frozen before placing in oven.

Ideas for Future Efforts

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Bacon-Ranch Potatoes

 

Bacon-Ranch Potatoes

(6 servings)

 

Ingredients:

3 lb. Potatoes, peeled and cut into bite size pieces

12 oz. Bacon, cut into 1-inch pieces

1 large Onion, sliced

1 cup Ranch Dressing

4 oz. Swiss Cheese, shredded

to taste Salt and Pepper

Directions:

Boil potatoes for 20 minutes, drain and let cool slightly.  While potatoes are cooking, add bacon and onion to a hot skillet over medium heat.  Cook until bacon is done and onions have softened and start to caramelize.  Spray a 2-quart baking dish.  Spread potatoes in baking dish covering the bottom.  Top evenly with bacon and onion mixture.  Pour ranch dressing evenly over top and sprinkle with shredded cheese.  Place in a pre-heated 325-degree oven for 22-25 minutes or until cheese is melted and starting to brown.  Serve hot.

Notes:              I like red or Yukon gold potatoes for this, but russets work just as well.

Ideas for Future Efforts

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More Potato Dishes

 Back in October I posted a couple of potato dishes for everyone to try.  This week I have a couple more.  People seem to get tired of the same old potato side dish with their meals.  So that’s why I am offering up a few more to rotate into your menu cycle.

So, on Wednesday we have “Bacon-Ranch Potatoes” for your tasting.  Then on Thursday we have “Pepper Jack Potatoes” to give a try.

Hopefully the two this week will help.  There are also several others under the “Sides” tab on the main page.  Check them all out and see which ones you want to future meals.

Until next time, “Happy Cooking” and please share the link with family and friends.  Thanks, and wishing you a great 2022.