A dish that makes you remember Sunday winter feasts your grandmother served up, replete with bubbling stews and steamy, tender dumplings, this dish improves upon the traditions of yesteryear with layers of flavor and character. At the end of this kitchen journey, pair the dish with a buttery white Burgundy or a hearty red Nebbiolo. Your family (and your tastebuds) will be happy.
CHICKEN PAPRIKASH WITH DUMPLINGS RECIPE
INGREDIENTS
2 tablespoons butter
3 pounds chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced
1 Hungarian bell pepper, diced
3-4 tablespoons sweet Hungarian paprika
2 cups chicken stock/broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3/4 cup sour cream
1/4 cup heavy cream
For the dumplings:
2 cups all purpose flour
1 tablespoon plus 1 teaspoon, baking powder
1 teaspoon freshly cracked black pepper
1 teaspoon salt
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
3/4 cup whole milk
4 tablespoons butter, melted
INSTRUCTIONS
Heat the butter in a heavy pot or dutch oven and brown the chicken on all sides. Transfer the chicken to a plate.
In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce
In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. Using a large sized cookie scoop, scoop dough and drop directly into the pot.
Bake at 375 degrees until the dumplings are golden brown, serve
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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