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chicken paprikash

Chicken Paprikash

Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
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Servings

5 Servings

Ingredients

  • 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

Instructions

  • Chicken:
  • Preheat oven to 350°F.
  • 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.
  • Dumplings:
  • Bring a medium pot of water to a boil.
  • In a mixing bowl, mix flour, baking powder, water, eggs, salt, and evoo with a fork to create a smooth and thick dough.
  • Drop spoonfuls of dough into boiling water. Cover, decrease heat to a simmer and allow to cook for 20 minutes until floating and fluffy.
  • Spoon dumplings into serving bowls or plates and top with chicken. Garnish with chopped parsley.