Long day? Don’t want to put a lot of effort into cooking? But want to feel like what grandma used to cook? This recipe is for you…and it will hug your soul.
Ingredients (for the chicken):
- 4-6 tbsp butter
- 2 tsp Hungarian (or smoked) paprika
- 1 tsp salt
- 1 medium yellow onion, finely chopped
- 4 lb of chicken (best option is boneless / skinless dark meat, if possible)
- 1.5 cups water
- ½ pint sour cream
- 3 tbsp all-purpose flour
Ingredients (for the dumplings):
- 1.5 cups all-purpose flour
- 1 tbsp butter, softened
- 2 eggs
- ¼ cup water
- ¼ tsp salt
Steps:
- Melt butter in a medium pot at medium-low heat
- Once melted, add onion and heat until translucent
- Add salt and paprika and continue stirring until the onions become brown / caramelize (this entire process should take between 30-40 minutes)
- Cut chicken into fork-sized parts (if it’s not already pre-cut)
- Add the chicken and brown for another 10 minutes (until there is no pink)
- Add water and then cover the pot, turning the heat down to allow the mixture to simmer for about 50 minutes to 1 hour
- After the hour is up, turn the heat back up to medium-high heat
- Mix the flour with the sour cream until well incorporated in a separate bowl, and then add into the pot a bit at a time, making sure to mix it well with the chicken
- Bring the new mixture to boil, then cover and remove from heat
- Allow to sit
- Bring a large pot full of 3 qt. salt water to boil
- Mix all dumpling ingredients together and beat with a fork until smooth
- Drop batter by the tablespoon (by size, you’ll want to use your hands for speed) into the boiling water and cook for about 10 minutes, after the last of the batter has been dropped
- Drain and then rinse the dumplings with cold water, to prevent sticking
- Do not mix with the chicken until ready to serve
Honey Badger's Kitchen 