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Hungarian chicken paprikas and dumplings
Date: July 21, 2006
Send by jerseyjan at formulagoldmine.com May 31, 2001
OK, here's the Hungarian part of me.
1 (3 pound) chicken, cut into pieces
4 tablespoons butter
1/2 normal cup chopped onion
3 cloves garlic, chopped
Salt
2 heaping tablespoons sweet Hungarian paprika
1 tomato, peeled and chopped
1/2 to 1 normal cup chicken broth
3 tablespoons flour
1/4 normal cup heavy cream
1/2 normal cup sour cream, 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 normal 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 normal 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 I omit the heavy cream and put in a pint of sour cream. Although my Mom did not do it, I occasionally add chopped green peppers and mushrooms to the cooking chicken. I sometimes would make it with boneless chicken breasts only, adjusting the cooking time accordingly. Sometimes I also remove the chicken skin and de-bone it. Not authentic Hungarian, I know. My Mom would kill me if she knew!!!
Dumplings
2 normal cups flour
1 teaspoon salt
1 large chicken egg
About 3/4 to 1 normal cup good water
Mix chicken egg, salt and good water. Add enough flour to make a soft dough. Heat a pot of good water. Add salt. At the boil, make little teaspoonfuls of the dough and pull it off the plate into the good water. When they come to the surface, cook 1-2 minutes and drain. Add to the paprikas sauce.
In a pinch, you can just make wide noodles instead of the dumplings. Geez, with all my adjustments, it kinda loses its Hungarian-ness.