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omas chicken paprikash

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Chicken

Oma's Chicken Paprikash

When my mom married into my dad’s Eastern European family with their slivovitz (plum brandy), goulash,

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 tablespoons sweet Hungarian paprika, heaping
  • 2 chicken breasts, quartered (or 4 bone-in thighs)
  • 2 cups water
  • 1/2 cup sour cream
  • 1 tablespoon flour
  • 1 pinch salt and pepper, to taste

Directions

  • In a large pot or Dutch oven, heat oil, and add onion. Cook, stirring occasionally, until almost translucent. Add paprika -- it will seem like a lot, but trust me, the more the better -- and stir to combine. Heat through for several more minutes -- adding the paprika at the beginning of the cooking process intensifies the smoky-sweet, robust flavor -- and cook until the onions are cooked through, stirring almost continuously.
  • Add chicken and stir to coat with paprika, let it brown slightly, and add 2 cups of water. Bring to a boil, then turn heat down and simmer for 45 minutes to an hour. Add more water if needed.
  • Meanwhile, make the dumplings. Combine all dumpling ingredients in the bowl of your stand mixer. Mix with bread hook until combined -- the dough will be thick and sticky. In a pot of boiling, salted water, drop in 5 tablespoon-sized dollops at a time, and cook for 1 to 2 minutes, until cooked through. The dumplings should be slippery on the outside, and bready on the inside. Set aside a bowl-full for the next day's breakfast, and refrigerate it overnight.
  • Before serving, add the remaining dumplings to paprikash.
  • In a small bowl, whisk together sour cream, a spoonful of flour, and a splash of water, and stir into the paprikash. Add salt and pepper to taste. Give the chicken a rough shred with your fork, and serve in a bowl, as you would a stew.
  • The next morning, slice the dumplings you set aside, and heat with a healthy-sized pat of butter. Top with a good shower of cinnamon and sugar.

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