A tender scrumptious, classic, ethnic chicken dish braised in a creamy spice-filled sauce including the traditional Hungarian ingredient – paprika – along with other spices and sour cream. This is an old family recipe for Chicken Paprikash handed down to me from a wonderful Hungarian neighbor who took pride in her family recipes. Extremely luscious on cold, winter days when the need for comfort food is in demand.

Ingredients:

3 Tbsp olive oil

1 yellow onion, chopped

3 cloves garlic, minced

1 3 lb.whole cut up chicken with skin (can substitute 4 whole breasts or 8 thighs)

3 Tbsp sweet paprika

1/2 tsp red pepper flakes

4 cups chicken broth

salt & pepper to taste

Add later to broth:

1 pt sour cream

1/2 pt water

4 Tbsp flour (or more to thicken if you like)

2-3 tsp Lawry’s Seasoned Salt

For dumplings:

2 eggs

1 1/2 c water

3 c all purpose flour

1 tsp Lawry’s seasoned salt

a pinch of nutmeg

Directions:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, garlic, salt & pepper, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces, brown slightly on both sides and pour in chicken broth. Simmer covered over medium low heat for 45 minutes, adding more water if necessary. Remove chicken pieces. Keep whole or debone and remove skin.

In a medium bowl, stir in flour, seasoned salt, water and sour cream; mix until well blended, then slowly add mixture to broth, stirring constantly. Simmer until mixture is thickened.

Place chicken back into pot. Mix dumpling ingredients and drop large tablespoons of mixture into sauce, one at a time. Simmer an additional 7-10. Spoon into bowls and garnish with chopped parsley and fresh cracked pepper.