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Ingredients
FOR THE CHICKEN
1 3-pound chicken
¼ cup olive oil
1 teaspoon salt
1 large onion, chopped fine
1 tablespoon mild paprika
¼ teaspoon hot paprika
1 cup chicken stock
1 tablespoon tomato paste
FOR THE DUMPLINGS
6 to 8 tablespoons flour
2 large eggs
¼ teaspoon salt
4 cups chicken stock or water
2 tablespoons parsley, chopped
Nutritional analysis per serving (4 to 6 servings)
18 grams carbs; 238 milligrams cholesterol; 712 calories; 23 grams monosaturated fat; 9 grams polyunsaturated fat; 12 grams saturated fat; 48 grams fat; 1 gram fiber; 977 milligrams sodium; 51 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Cut chicken into 8 pieces, and pat dry with paper towels. Heat oil in a Dutch oven or a heavy frying pan that can go into oven. Sauté chicken over medium-high heat until pieces are golden brown, about 10 minutes. Remove chicken with a slotted spoon, and sprinkle with salt.
- Step 2
Place onion in same pan, sauté until soft. Remove pan from heat, and let cool for 2 minutes. Stir in mild and hot paprikas.
- Step 3
Return chicken to pan on top of onions. In a small saucepan, heat chicken stock, and stir in tomato paste. Bring to a boil, stirring until tomato paste dissolves. Pour over chicken.
- Step 4
Place pan, uncovered, in middle of oven for around 30 minutes. Turn chicken every 10 minutes or so. Sauce will thicken.
- Step 5
To make dumplings, mix flour with eggs and salt until a thick dough forms. In a saucepan, bring 4 cups stock to a boil. Drop dumpling dough by half teaspoons into stock, simmering for about 4 minutes. Dumplings are done when plumped up and firm. Drain, and stir them into chicken mixture during the last 5 minutes of cooking. Sprinkle with parsley, and serve.
Private Notes
Comments
If you dredge the chicken in flour before sautéeing, the sauce will thicken.
My sauce also did not thicken cooked as described, so after taking it out of the oven, I removed the chicken and reduced the sauce on the stove. I then took it off the heat, and allowed to cool about 10 minutes, then whisked in 1 cup of sour cream, to make a more traditional Hungarian sauce. Very tasty! Love this dumpling recipe--it's more flavorful than the way my family has always done it. Probably due to the increased amount of egg.
The sauce doesn’t thicken, but it’s so delicious! So are the dumplings. Serve in bowls and enjoy.