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Hungarian Chicken Paprikash

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Course: Main Course
Cuisine: Hungarian
Ingredients Method

Ingredients
  

  • 3 lbs Chicken pieces bone in, skin on
  • 1 1/2 cups Water
  • 1 cup Sour Cream room temperature
  • 1 cup Heavy Cream optional, room temp.
  • 1/2 cup Onion diced
  • 1/4 cup Shortening
  • 1 tbsp Paprika
  • 1/4 tsp Cayenne Pepper optional
  • Salt to taste
Hungarian Dumplings
  • 1 cup All Purpose Flour
  • 2 Eggs
  • 1/4 cup Milk
  • 1 tsp Salt

Method
 

  1. In a deep frying pan, melt the shortening over medium heat. Stir in the onion, paprika, salt, and cayenne (if using).
  2. Add the chicken pieces to the pan, skin side down. Cook for 5-6 minutes, until brown. Flip over and cook 3-4 more minutes.
  3. Add the water, cover, reduce heat and simmer until chicken reaches 165°.
  4. Remove the chicken to a side plate.
  5. Whisk the sour cream into the pan. If you want more sauce, add the heavy cream here.
To Make the Dumplings
  1. Fill a stock pot halfway with water and bring to a boil
  2. Add all ingredients to a bowl and stir together.
  3. Add dumplings to the boiling water by using a spaetzle maker, or drop by small teaspoons into the water.
  4. Boil until cooked through, about 15 minutes.
  5. Add the Hungarian Dumplings to the sauce and serve on the side with the chicken.