Sunday, May 4, 2014

Chicken Paprikash with Dumplings

I know it's finally spring, and thoughts of hearty stews and braises are being replaced by thoughts of spring vegetables and farmers markets, but I had to share this last cold weather meal. Since it's still pretty chilly outsides, I think it's allowed.

I've made this chicken paprikash recipe many times over the last couple of years, it's easy and delicious, just unique enough to get my mouth excited but simple enough for a weeknight dinner. The big stars of this dish are the paprika (obviously) and red pepper. Add in a couple tomatoes, and finish with sour cream and you are done. Serve with the dumplings included in the recipe, or over rice or pasta instead if you prefer, it's delicious either way. 

The original recipe called for a whole chicken, cut up, but I found that I prefer to use all dark meat. I've done a mix of legs and thighs, just thighs, and even all boneless thighs once. They all turn out really well, so you can just use whatever mix you like best. I've found that this meal is great as leftovers. It kind of turns into an almost chicken stew, especially if you add a little extra chicken broth. I generally pull all the chicken off the bone after the first meal to make leftovers a little easier. It's super yummy this way, especially over rice, so good. Enjoy!

Chicken Paprikash with Dumplings
Slightly adapted from Saveur
  • 1 tsp. kosher salt, plus more to taste
  • 2½ cups plus 2 tbsp. flour
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 3–4-pounds chicken legs and thighs
  • Freshly ground black pepper, to taste
  • 2 tbsp. sweet paprika
  • 1 Italian frying pepper (or red bell pepper), chopped 
  • 2 tomatoes, peeled, cored, seeded, and chopped
  • 1 large yellow onion, minced
  • 1½ cups chicken broth
  • ¾ cup sour cream
  • 3 tbsp. unsalted butter
  • 2 tbsp. finely chopped flat-leaf parsley 
For the dumplings: Bring an 8-qt. pot of salted water to a boil. In a bowl, whisk 2 cups of flour and 1 tsp. salt; form a well in the center. Add egg and ½ cup water to well; stir to form a dough. Knead in bowl until smooth, about 1 minute. Using a teaspoon, scoop walnut-size portions of dough into pot. Boil dumplings until tender, 6–8 minutes. Drain dumplings and rinse in cold water; cover with a tea towel and set aside. 

Meanwhile, season chicken with salt and pepper. Put ½ cup flour on a plate; dredge chicken; shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat. Cook chicken, turning once, until brown, 8–10 minutes. Set chicken aside. Add paprika and half the peppers, along with the tomatoes and onions, to pot; cook, stirring, until onions are soft, about 5 minutes. Add chicken and broth; boil. Reduce heat to medium-low and simmer, covered, turning chicken once, until fully cooked, 12–15 minutes. In a small bowl, whisk together 2 tbsp. flour and sour cream; whisk in ¾ cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. Melt butter in a 12" skillet over medium-high heat, add dumplings and parsley, and cook, tossing occasionally, until hot, about 2 minutes. Serve chicken garnished with remaining peppers and dumplings on the side.

No comments:

Post a Comment