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Chicken Paprikash with Dumplings | WednesdayNightCafe.com

Chicken Paprikash with Dumplings

Hungarian braised chicken with smoked paprika in a sour cream sauce is served over homemade dumplings.
Course Dinner, Main Dish
Cuisine Eastern European
Total Time 1 hour 10 minutes
Servings 4
Author Tara Leung

Ingredients

Chicken Paprikash

  • 3 1/2 - 4 pounds skin-on bone-in chicken pieces (if using breasts, cut in half)
  • salt and pepper
  • 1 tablespoon grapeseed or canola oil
  • 1 tablespoon butter
  • 2 sweet onions, thinly sliced
  • 3 tablespoons sweet smoked paprika
  • 1 tablespoon flour
  • 1 1/2 cups low sodium chicken broth
  • 1 1/3 cup sour cream
  • chopped parsley for garnish (optional)

Dumplings

  • 1 cup flour
  • 1 cup white whole wheat flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 tablespoons sour cream
  • 2 tablespoons butter, divided

Instructions

Chicken Paprikash

  1. Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Cook chicken, skin side down, until the skin gets a nice golden brown, 4-5 minutes. Turn chicken over and cook 3-4 minutes on the other side, until browned. If your chicken doesn’t fit on the bottom of your pot in a single layer, brown in 2 batches. When you’re done, remove chicken from pot and set aside.
  2. Reduce heat to medium. Melt 1 tablespoon butter in the pot with the chicken fat. Add onions to the pot and season with salt and pepper. Cook, stirring occasionally, until onions are soft, about 10 minutes.
  3. Remove pot from heat. Add paprika and 1 tablespoon flour and stir to coat the onions. Pour in chicken broth and scrape up the browned bits at the bottom of the pan. Place the chicken pieces on top of the onions, skin side up.
  4. Cover and bring to a boil over high heat. Once boiling, lower the heat to medium low and simmer for 30 minutes, until chicken reaches an internal temperature of 165 degrees. While the chicken is cooking, make the dumplings (see instructions below).
  5. When chicken is done, remove from heat. Take the chicken pieces out of the pot. This is important: WAIT 10 minutes or so until the pot cools down a little. (I know you’re hungry. Snack on a dumpling.) Then mix the sour cream into the sauce. If you add the sour cream when the sauce is too hot, it might curdle on you. (It will still be edible and quite tasty, but it won’t have that smooth velvety texture.)
  6. To serve: Divide dumplings between serving plates or bowls. Place chicken pieces over the dumplings. Spoon the sauce (with onions) over each serving. Garnish with parsley if desired.

Dumplings

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add flour, white whole wheat flour, salt, eggs, 2 tablespoons sour cream, and ½ cup water to a large mixing bowl. Stir to combine, breaking up the eggs as you stir. You should end up with a thick sticky dough. If the dough is too dry and not holding together, add 1 more tablespoon water.
  3. Place a small bowl of cold water on your counter. Drop 1 small spoonful of dough at a time into the boiling water. Dip the spoon into the cold water after each dumpling to prevent the spoon from sticking to the dough on the next one. You can make the dumplings smaller or larger, according to your preference or patience. The bigger your dumplings, the faster you’ll get through the dough.
  4. I recommend cooking the dumplings in 2 batches. When you’ve used about half your dough, wait for the majority of the dumplings to float to the top. If you made them on the smaller side, cook for 3 more minutes. If you made them on the larger side, go for 4-5 more minutes. Once done, use a slotted spoon to fish out the dumplings and put them in a bowl. Add 1 tablespoon butter to the dumplings and mix a little so the butter melts. The melted butter will keep them from sticking to each other. Cover the bowl with a pot lid to keep them warm while you make the second half of the dumplings. When those are finished, add to the bowl with the second tablespoon butter.