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Chicken Paprikash and Dumplings

2 pounds chicken breasts, or use 2 1/2 pounds cut up chicken pieces
5 tablespoons oil
5 tablespoons Hungarian Paprika (available in specialty stores), divided
1 cup finely chopped onion
1 cup sour cream
1 teaspoon salt
2 cups chicken stock
1/4 teaspoon black pepper

Sprinkle chicken with salt, pepper, and 1 tablespoon paprika and brown in 4 tablespoons hot oil over medium heat until chicken cooks through. Remove chicken and add onion, 2 tablespoons paprika and cook until oil is sizzling. Add 1 cup stock, cover pan and cook until onions become pulpy.

Return chicken to pan and add remaining stock. Cook, covered for 30 minutes until chicken is tender.

In a small pan, heat 1tablespoon oil and add 2 tablespoons paprika. Stir until heated through, being careful not to burn. Pour this over chicken. Remove 3 large spoonfuls of liquid from pan and add to sour cream. Pour this over chicken in pan and remove from heat (this prevents curdling). Serve immediately with homemade dumplings or spaetzle.

Dumplings

3 eggs
2 1/2 cups flour
1/4 cup water
Butter, to taste

Mix together eggs, flour and water and test texture. You don't want it sticky or too soft. In large pot of boiling water, drop small amounts (not quite 1/2-teaspoon size) into water and cook until dumplings rise to surface. Drain and add butter. Serve as side dish to Chicken Paprikash or use in soups.

Tester's note: We attempted this dish but used Pillsbury Biscuits in place of dumplings and received harsh criticism from the Hungarians. If you can't make dumplings, they suggest you buy commercial spaetzle available in most grocery stores.

Thursday, August 12, 1999



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