Chicken Paprikash is a dish of Hungarian origin and one of the most famous Hungarian stews. Chicken Paprikash was my father-in-law's favorite meal yet his favorite food was potatoes. So sometimes, my mother-in-law would add potatoes to the pot as well, to make for a very starchy and scrumptious treat. This recipe is to honor my father-in-law's memory by celebrating with food.
- Cook Time
- Prep Time
- 4 whole chicken legs, split into legs and thighs
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- 2 medium Spanish onions, thinly sliced
- 6 garlic cloves, minced
- 3 tablespoons paprika (I like to mix sweet and hot)
- 3 tablespoons all-purpose flour
- 1½ cup chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ cup water, beer, or chicken broth
- 2 eggs
- 2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil, or schmaltz
- Garnish: chopped parsley
1. Preheat oven to 350°F.
2. Season chicken with salt and pepper. Heat ⅛ inch of evoo over medium heat in a large sauté pan or Dutch oven. Brown chicken pieces on all sides. Add onion, garlic, paprika, flour, and broth. Cover and braise in preheated oven for 45 minutes.
1. Bring a medium pot of water to a boil.
2. In a mixing bowl, mix flour, baking powder, water, eggs, salt, and evoo with a fork to create a smooth and thick dough.
3. Drop spoonfuls of dough into boiling water. Cover, decrease heat to a simmer and allow to cook for 20 minutes until floating and fluffy.
4. Spoon dumplings into serving bowls or plates and top with chicken. Garnish with chopped parsley.