Chicken Paprikash
6 ea. Chicken Thighs (about 1.5 – 2.0 pounds)
1 ea. Yellow onion, large - diced
1 can Chicken Stock, 14.5 oz
1/4 c Paprika (Szeged Hungarian Paprika is best {you can get it at a lot of supermarkets – in a red can with a white top}, but any paprika will work) I know, that’s a LOT of paprika – trust me. You don’t really have to measure, just shake to cover the chicken and then do it again when you turn the chicken.
16 oz. Sour Cream
1/3 c Flour
Rinse chicken and pat dry. Season with salt and pepper. Saute’ diced onions over medium heat in olive oil until translucent. Add chicken. Sprinkle ½ of paprika over the chicken. Brown chicken for 8 to 10 minutes and then turn over. Sprinkle remaining paprika over chicken. Cook chicken for 8 to 10 minutes and add chicken broth. Bring to a boil and then lower heat to simmer. Simmer for 30 minutes. Turn chicken once at the 15 minute mark.
Blend the 1/3 cup of flour and the sour cream until smooth – no lumps. Make sure you blend the flour in completely. Remove chicken from pan and set aside. Whisk the sour cream/flour mixture into the pan and continue stirring until thickened slightly. The sauce will not thicken completely unless you bring it to a boil, but be careful not to break the sauce. Stir constantly until it thickens. Turn heat to very low and return chicken to the sauce. Stir occasionally while making the dumplings. Do not boil the sauce after this point or the sour cream will break.
Dumplings:
2 c Flour
1/4t Salt
1 ea. Egg, large
1 c Water
Put a large pot of water on to boil. Mix the flour, salt, egg and ½ the water. Stir to combine the ingredients. Add the remaining water, a little at a time and stir until you have a pretty solid ball of dough. If it is too wet, add a little flour. Too dry, keep adding a little water. This is a workout, you have to really work this dough – works best with a wooden spoon. After you have the dough ball set up, let it rest for 5 minutes. Drop heaping teaspoons of the dough into the boiling water. After they all float to the top, simmer for 5 minutes or so. Cut into a large dumpling to make sure they are cooked all the way through. Drain and add to the sauce and chicken. The longer you let the dumplings sit in the sauce, the better they get. At this point, however, everything is smelling really good and you will probably serve it immediately – I always do.
