Hungarian Chicken Paprika and Dumplings
1 (3 pound) chicken, cut into pieces
4 tablespoons butter
1/2 cup chopped onion
3 cloves garlic, chopped
2 heaping tablespoons sweet Hungarian paprika
1 tomato, peeled and chopped
1/2 to 1 cup chicken broth
3 tablespoons flour
1/4 cup heavy cream
1/2 cup sour cream, at room temperature
Brown the chicken and onions and garlic in the butter till brown,
adding salt midway. Remove the chicken and add paprika and cook for 1
minute. Add the tomato and 1/2 cup chicken broth; lower heat and
simmer 5 minutes.
Return chicken to the pan and cook for 30-40 minutes. Remove the
chicken and keep it warm.
Sprinkle the flour over the drippings, stirring briskly to smooth and
blend and simmer for 3 minutes. Gradually add enough chicken broth to
make 1 cup of liquid, then stir in the heavy cream. When it is heated
through, turn off the heat and add the sour cream to the sauce,
blending quickly so that it doesn’t boil. Spoon over the chicken.
Sometimes we omit the heavy cream and put in a pint of sour cream.
I occasionally add chopped greenpeppers and mushrooms to the cooking chicken. We sometimes make it with boneless chicken breasts only, adjusting the cooking time accordingly ( be sure not to over-cook). Feel free to remove the chicken skin and debone it.
2 cups flour
1 teaspoon salt
1 large egg
About 3/4 to 1 cup water
Mix egg, salt and water. Add enough flour to make a soft dough.
Heat a pot of water. Add salt. At the boil, make small teaspoonsful
of the dough and pull it off the plate into the water. When they come
to the surface, cook 1-2 minutes and drain. Add to the paprika sauce.
In a pinch, you can just make wide noodles or bow ties instead of the