Recipe 29

 

Name:           

 

Recipe name and category:        Chicken Paprikash with Dumpling

 

No. of servings:                  6

Preparation time:              1-1/2 to 2 hours

 

Recipe ingredients and directions:

 

3-4 lbs            chicken thighs

1 tsp                coarse salt

2 tbs                vegetable oil

2 medium       yellow onions, very finely sliced

1                      8 oz can stewed tomatoes, coarsely chopped, with their juice

1 tsp                caraway seeds

3 cups             chicken stock

2 tbs                sweet Hungarian paprika

1 tbs                flour

˝ cup              sour cream or plain yogurt

                        salt

1 tsp                finely chopped fresh dill or ˝ tsp dried dill

 

1                    Remove skin and fat from chicken thighs.  Sprinkle with salt and set aside.

2                    In a heavy bottomed dutch oven, heat oil over low heat.  Toss the onion thoroughly in oil.  Add onions and stir.  Cover pan and simmer 5 to 7 minutes, until onions are translucent.

3                    Add the chicken, tomatoes and juice, stock, paprika and caraway seeds.  Toss together well.  Simmer, covered, for 40 minutes.

4                    Uncover the pot and let the stew reduce for 10 minutes, stirring occasionally to prevent scorching.

5                    Whisk the flour and sour cream or yogurt together.  Mix in some of the stew, and then pour back into the pot, simmering gently until thickened, and chicken is tender, about 10 minutes.

6                    Salt to taste.  Serve at once, sprinkled with dill, over dumplings.

 

Hungarian Egg Dumplings (makes 12-15)

 

3 tbs                vegetable oil

1                      egg slightly beaten

1 tbs + 1 tsp   coarse salt

1-1/2 cups      flour

˝ tsp               caraway seeds (optional)

 

1                    In a mixing bowl, briefly whisk together 1 tsp oil, the slightly beaten egg, 1 tsp salt and 3 tbs water.

2                    Add the flour and mix to a smooth dough.  Do not stir any longer than necessary.  Cover and refrigerate 15 minutes.

3                    Put 3 quarts of water and the remaining 1 tbs salt in a large pot and bring to a rolling boil.  Using 2 tablespoons, dipped each time in the boiling water, spoon the dough by scant tablespoonful into the kettle.  The dumplings are cooked when they rise to the surface.

4                    With a slotted spoon, remove the dumplings to a colander and rinse them quickly with hot water.

5                    Optional:  Heat the remaining oil and toss in the caraway seeds.  When they start to pop, add the dumplings and shake them until they are coated.  Serve at once with Chicken Paprikash.

 

 

Recipe source:       Adapted from Savory Stews, Jacques Burdick

 

Recipe anecdote:    This is my children’s favorite meal!