Major comfort food from my childhood
Major comfort food from my childhood
Number of Servings: 10
10 boneless, skinless chicken thighs (3.75 to 4 lbs.) water 1 large onion, chopped 1 tablespoon butter or oil 1/2 teaspoon garlic powder 2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoon paprika Dumplings: 2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon paprika 1 large egg, beaten water
1. In a stock pot or dutch oven saute onions in butter until tender. 2. Add water until pot is about 1/3 full. 3. Add chicken thighs, garlic powder, salt, pepper and paprika. 4. Make sure water is covering the chicken, if not add more until it just covers. 5. Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally. 6. In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined. 7. Make a well in the center and drop in the egg and about 1/2 cup water. 8. Stir and add more water, if need, by the tablespoon until you have a sticky dough that just leaves the side of the bowl. 9. In a different large pot from chicken, boil water. 10. Drop dumpling mixture by the teaspoon into the boiling water. (I use a regular teaspoon from my flatware, not a measuring spoon.) 11. If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off. 12. When dumplings start floating on top, remove them with a slotted spoon or drain them. 13. You may have to reduce the heat to see when they are floating. 14. About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken. 15. After 30 minutes, you should have a delicious dish: the chicken should very tender and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking in.
I use breasts, cook the chicken and onions together with the spices. You need to use Hungarian paprika! I add a can of tomato soup and a can of chicken broth (no water) when the chicken is almost cooked. Then cook for 30min. Take off heat for 15min add half cup of sour cream (add flour to thinken)
This recipe sounds delicious but I did change some of the ingredents...I added chicken stock instead of water. When I use flour I mixed my flour with whole wheat and all purpose. This keeps you fuller longer and adds extra fiber in the your diet. Very Good
My mother is from Germany and we grew up with these dumplings. We had dumplings with cheese, never knew the american version of mac and cheese. Mom would fry the dumplings in oil and we would dip in cheddar cheese sauce for a snack. We used dumplings in everything instead of pasta. - 12/11/11
This turned out pretty badly for me. The dumplings were gluey and too heavy. The sauce didn't thicken at all and was so bland I couldn't finish it at lunch. Maybe if I had brought some salt and pepper to flavour it with it might have been okay.
This sounds wonderful. However, rather than skim off the dumplings, I believe that I'd wait until the rest of the mixture has cooked about an hour, then drop them in. Also, I might try one of the teaspoons of paprika as hungarian paprika.
Needs some changes for sure. The dumplings were sticky, chewy doughballs with no flavor, and 90 minutes is far to long to simmer chicken that is just covered with water, going to shorten the cook time, add cream of chiken, sub tortilla strips for dumplings and give it another shot
I had to improvise: instead of paprika, I used an herb blend called "herbs de provence" and added broccoli to it. It turned out really well, and I would love to make it again with the paprika.