Chicken Paprikash
Servings 6
Homemade paprikash made with a homemade sauce.
Ingredients
Chicken & Sauce
- 2 small onions
- 3 garlic cloves
- 3 Tablespoons Hungarian paprika divided
- 4 chicken legs or thighs thawed
- 1/2 Tablespoons dried parsley
- 2 cups chicken stock
- 1/2 cup sour cream
- salt and pepper to taste
Dumplings
- 4 eggs
- 2 cups all purpose flour
- 1/2 cup cream or milk
- 1 teaspoon salt
- 1 Tablespoon butter
Instructions
- Chop up onions into rings and chop garlic cloves, but set the garlic aside. Saute the onions in a pan with about 2 T. of oil at medium-high heat until they are starting to get translucent with some crispy edges. Immediately to the hot pan, add 2 of the 3 Tablespoons of Hungarian paprika. Keep the heat on and toss the onions around so the paprika coats them evenly.
- Meanwhile, rinse and pat dry 4 thawed chicken legs or thighs.
- Turn your crockpot on low and throw in the hot onions at the bottom.
- While the heat is still on and your pan is still hot, brown each side of each piece of chicken with a little salt and pepper (about 2-3 minutes per side). Place the chicken on top of your onions.
- Keeping the heat on, put the chopped bits of garlic in the hot pan and for only 10 seconds. Be careful not to burn.
- Top the chicken with the hot, sauteed garlic and pour 2 cups of chicken stock on top of it all. Sprinkle 1 the last Tablespoon of Hungarian paprika and 1/2 Tablespoon of dried parsley on the very top. Close the lid and cook on LOW for four hours, undisturbed.
- After four hours, pull off all the chicken and place it in a large skillet on the stove. Then pour over the red juice from the crockpot as well. Discard only the skin and bones. Don't turn on the heat.
- Make your dumplings! Whisk together four eggs (no substitutions), 2 cups white flour, 1/2 cup cream or milk and 1 t. salt until you get a thick, sticky batter. Now, boil a pot of water.
- Back to the chicken that is cooling - mix in 1/2 cup - 1 cup sour cream and more salt to taste.Turn on the heat and add flour or cornstarch as you would to gravy. Simmer until thickened (about 10 minutes)
- While the chicken and sauce are simmering, finish the dumplings! Using two spoons, drop the batter into the boiling water. They will float to the top as they cook, but you want to want to keep them in the water until they are ALL at the top (about 5 minutes). Strain the dumplings out into a bowl and melt some butter on top.
- Serve with chicken and thickened sauce poured over the hot dumplings.
Nutrition
Serving: 1Serving | Calories: 453kcal | Carbohydrates: 42g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 636mg | Potassium: 523mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2375IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 4mg