Chicken Paprikash and Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken
1 large onion, chopped
1 whole cut up chicken (usually comes in 8 pcs packs), but each piece, bones included, cut into smaller pieces.
Oil for saute, around 1/4 cup total, or more if needed
1/2 tsp. red pepper flakes
Generous amount of black pepper and salt as needed
Water to cover chicken
Gravy
2 -4 T. oil
1/3 c. flour
gravy from chicken
Dumplings
6-8 eggs - 1 egg per number of people eating
flour - 2 + cups
a pinch or two of salt, depending on the amount of dumplings you're making
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Directions: |
Directions:Chicken
1. Cut chicken into pieces (Breast can be cut into 3 pieces and thighs can be cut in half).
2. Saute onion until translucent
3. Saute chicken pieces in onion and oil until nicely browned
4. Add red pepper flakes, a generous amount (~1 tsp.) black pepper, and salt as needed
5. Take 4 T. paprika and mix with a cup of water and pour over chicken
6. Add enough water to chicken - just short of covering completely, and simmer on low until cooked. 1 - 1 1/2 hours. Correct seasoning as it cooks.
Gravy
1. Heat 2-4 T. oil in a separate medium pan
2. Stir in 1/3 c. flour
3. Slowly add gravy from the pot of chicken and keep stirring until you have incorporated all of the broth from the chicken.
4. Return the flour/broth to the chicken and let the flavors incorporate
Dumplings *
1. While the chicken and gravy are simmering, bring 6 quarts of water to a boil
2. Whisk eggs in a large bowl
3. Add flour, one cup at a time, whisking/stirring until incorporated. The dough should be sticky, but not too wet.
4. Scoop a teaspoon of dough and dunk it in the boiling water so it falls in the boiling water, being careful not to splash the boiling water.
5. Cook all the dumplings in the pot until they float to the top. It's ok if it's crowded.
6. Take out all the dumplings with a slotted spoon and set aside and keep warm. I sometimes put my dumplings in a warming drawer or low oven (200º) until needed. Don't worry about them getting dried out - the paprikash sauce will plump them up!
Serving
Take out the chicken pieces and place them on a platter with tall sides, or a large serving bowl. Ladle the sauce over the chicken. Don't be afraid to add all of the sauce. You'll use it!
Serve with dumplings with the Paprikash sauce and green peas.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes prep; 2-3 hours in total |
Personal
Notes: |
Personal
Notes: My mother in law, Eva Blum z"l, got this recipe from her mother in law, Sali. This is one of those recipes that is intimidating to think about making - will I be able to replicate Grandma Sali's recipe that she gave to Eva? More importantly, will it pass the test of the entire Blum family! Truth is, it is not all that hard to do.
The amount of dumpling dough you make depends on the number of people you are making the Paprikash for. I usually account for 1 egg per person and add enough flour to make the dough a little sticky, but firm enough to easily scoop off the spoon.
The Hungarian women in the family made the dumplings on a wooden cutting board by putting flour on the board and incorporating eggs and a little salt to the batter. Once the dough was ready, they would take a knife and slice a teaspoon sized dollop of dough and shoot it into the boiling water, like playing ice hockey! I never really mastered that so I just use a spoon.
Don't forget to serve with green peas. The more, the merrier.
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