Hungarian Chicken Paprikas and Dumplings
1 (3 pound) chicken, cut into pieces
4 tablespoons butter
1/2 cup chopped onion
3 cloves garlic, chopped
2 heaping tablespoons sweet Hungarian paprika
1 tomato, peeled and chopped
1/2 to 1 cup chicken broth
3 tablespoons flour
1/4 cup heavy cream
1/2 cup sour cream, room temperature
Brown the chicken and onions and garlic in the butter till brown, adding salt
midway. Remove the chicken and add paprika and cook for 1 minute.
Add the tomato and 1/2 cup chicken broth, lower heat and simmer 5 minutes.
Return chicken to the pan and cook for 30-40 minutes.
Remove the chicken and keep it warm. Sprinkle the flour over the drippings,
stirring briskly to smooth and blend and simmer for 3 minutes.
Gradually add enough chicken broth to make 1 cup of liquid, then stir in the
heavy cream. When it is heated through, turn off the heat and add the sour cream
to the sauce, blending quickly so that it doesn't boil. Spoon over the chicken.
2 cups flour
1 teaspoon salt
1 large egg
About 3/4 to 1 cup water
Mix egg, salt and water. Add enough flour to make a soft dough. Heat a pot of
water. Add salt. At the boil, make small teaspoonfuls of the dough and pull it
off the plate into the water. When they come to the surface, cook 1-2 minutes
and drain. Add to the paprikas sauce.