Chicken Paprikash with Flour Dumplings
Ingredients
1 tray chicken thighs (6 pieces)
2 onions
1 tablespoon sweet paprika
2 garlic cloves
2 tablespoons flour
3 heaping tablespoons sour cream
2 tablespoons oil
salt, pepper
Dumplings
2 eggs
2 tablespoons oil
200 g flour
salt
Servings: 4
How to prepare chicken paprikash with flour dumplings
- Chop the onion and sauté in oil until softened.
- Add the chicken thighs and brown on both sides until they change color. Season the thighs with a little salt and pepper. Add the paprika and deglaze with 2 cups of water/broth. Add the chopped garlic. Cover the pot and simmer for 30 minutes. Stir occasionally.
- At the end, add the sour cream mixed with flour and dissolved in a little water (about 100ml) and stir. Let it simmer for 1 more minute. Adjust salt to taste.
- Dumplings: Beat 2 eggs with salt, add 100 ml water then flour until you get a soft but consistent dough, then add the oil.
- Bring a large pot of water with 1 teaspoon salt to boil and place the dumpling maker on top. The dumplings fall through the holes into the water, let them boil for a few moments after they rise to the surface.
- Remove them with a slotted spoon from the water, drain well, then toss them into the paprikash to absorb the sauce.
* for a more convenient option, you can use short pasta instead of dumplings.
Simmer the chicken thighs
Add sour cream mixed with flour and the paprikash is ready
Dumpling dough
Put the dough in the dumpling maker
Move the sliding part and the dumplings fall into the water
Drain the dumplings
Toss them into the sauce
Chicken Paprikash with Flour Dumplings
