Recipe: Chicken Paprikash and Dumplings (3)

Holly, here are three recipes I found on the net, I haven't tried them. Let me know how they turn out if you do-Micha

Chicken Paprikash and Dumplings

2 pounds chicken breasts, or use 2 1/2 pounds cut up chicken pieces
5 tablespoons oil
5 tablespoons Hungarian Paprika (available in specialty stores), divided
1 cup finely chopped onion
1 cup sour cream
1 teaspoon salt
2 cups chicken stock
1/4 teaspoon black pepper


Sprinkle chicken with salt, pepper, and 1 tablespoon paprika and brown in 4 tablespoons hot oil over medium heat until chicken cooks through. Remove chicken and add onion, 2 tablespoons paprika and cook until oil is sizzling. Add 1 cup stock, cover pan and cook until onions become pulpy.

Return chicken to pan and add remaining stock. Cook, covered for 30 minutes until chicken is tender.

In a small pan, heat 1tablespoon oil and add 2 tablespoons paprika. Stir until heated through, being careful not to burn. Pour this over chicken. Remove 3 large spoonfuls of liquid from pan and add to sour cream. Pour this over chicken in pan and remove from heat (this prevents curdling). Serve immediately with homemade dumplings or spaetzle.

Dumplings
3 eggs
2 1/2 cups flour
1/4 cup water
Butter, to taste

Mix together eggs, flour and water and test texture. You don't want it sticky or too soft. In large pot of boiling water, drop small amounts (not quite 1/2-teaspoon size) into water and cook until dumplings rise to surface. Drain and add butter. Serve as side dish to Chicken Paprikash or use in soups.

Tester's note: We attempted this dish but used Pillsbury Biscuits in place of dumplings and received harsh criticism from the Hungarians. If you can't make dumplings, they suggest you buy commercial spaetzle available in most grocery stores.

HUNGARIAN CHICKEN PAPRIKAS
Ingredients 2-1/2 lb. cut-up chicken, which has been soaked in salt water

1 tablespoon mild Hungarian paprika

3 tablespoons shortening
Salt and Pepper to taste

1 cup onions, finely chopped
2 cloves garlic, minced

2 cups chicken broth
1/2 cup sour cream

2 tablespoons flour

Directions:
To Soak Chicken in Brine: Rinse chicken thoroughly. Dissolve 1/4 cup kosher salt in 1 quart water. Place chicken in a resealable plastic bag. Add salted water, reseal and refrigerate about 30 minutes.

Melt shortening in a large skillet over medium heat and saut onions until translucent. Add garlic, cook one minute more. Remove pan from heat, add paprika, being careful not to burn this spice. Remove chicken from brine, rinse thoroughly in clear water and pat dry with paper towels. Season chicken with salt and pepper, add to skillet. Mix to combine paprika-onions with chicken. Return skillet to stove, adding just enough broth to prevent chicken from burning. Bring to a boil, then cover and simmer for about 30 minutes on top of stove, or roast in oven at 350 degrees, until meat is tender. Remove chicken from skillet. Add remaining broth if desired. Scrape brown bits from bottom of the pan. In a small bowl, mix the sour cream and flour together until smooth; add some of the warm gravy from skillet. Whisk sour cream-flour mixture into skillet to create a thickened gravy. Season to taste with salt and pepper. Return meat to skillet and heat through, but do not boil. Serve with dumplings, wide egg noodles, or rice.

Crockpot Chicken Paprikash with Dumplings

6 boneless, skinless chicken breasts
1 medium onion chopped
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. Hungarian paprika
1 cup chicken broth
8 ounces sour cream
1 tbsp. cornstarch or flour

Dumplings:
3 eggs
1/3 cup water
2-1/2 cups all-purpose flour, sifted

Add onions to crock pot. Add seasonings, chicken and broth

Cover and cook on LOW 5 to 6 hours

Shortly before serving, turn on high and stir together sour cream and cornstarch. Stir into crockpot and heat through.

Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below)

Dumplings

Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.

Serves 6