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| HUNGARIAN CHICKEN PAPRIKA GRAVY & DUMPLINGS | |
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4 lbs. chicken (can be drummettes, thighs or white meat or mixed) 2 onions 2 tsp. paprika 1/2 tsp. crushed red pepper 1 lg. container sour cream Dice and brown 2 onions in Crisco. Add 2 teaspoons paprika and 1/2 teaspoon crushed red pepper. Stir in chicken, sprinkle 1 tablespoon salt over chicken, add 2 cups water. Mix and bring to a boil and simmer for 1 hour. Remove chicken when done. GRAVY: Stir 2 tablespoons flour with sour cream gradually and adding more sour cream to make a smooth paste. Add to sauce that chicken was cooked in. Mix well. DUMPLINGS: 2 c. flour 2 eggs Water to thin the batter Beat by hand until smooth, then drop or spoon small (egg noodle size) into salted boiling water. When done, drain and rinse in cool water (optional) and add butter. | |
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recipe reviews #23782
Brian (Maryland) says:
Try adding some sour cream to dumpling batter. If gravy does not thicken enough, sprinkle in some wondra flour instead of crisco. A oil of your choice can be used. I have been making chicken paprika for 30 years. Learned from my grandma. The original recipe she taught me is about the same as this one. I have tried to cut some of the fat out over the years
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