Uncle Bob’s Chicken Paprika with Homemade Dumplings
My uncle sent me this recipe in a letter back in 1986 and I still make it today. Think of it as a stroganoff but made with chicken. It is a great make ahead dish also which is what I did today. It’s in the refrigerator waiting for the last half hour of cooking as I write this. He got the recipe from a friend’s mother who came here from Hungary many years ago. I use a whole chicken when I make this but you could use all chicken breasts, legs and thighs, whatever best fits your budget. I love the dumpling recipe and also use it in soups and stews.
When adding the flour to the egg mixture for the dumplings, I do it a half cup at a time. I also let it rest for a few minutes after I get to 1 1/2 cups of flour. If you get to much flour in the dumplings they will be heavy instead of light as a cloud which is how I want them to be. Bring a large pan of salted water to a boil. Drop the dumplings into the water a teaspoon at a time. When they float they are done. Remove from boiling water with a slotted spoon and let them drain in a colander until you are ready to put them back into the chicken and sour cream mixture.
I remove the chicken from the broth first. Then add in the sour cream and flour. When that is all combined I add the cooked dumplings and chicken back to the pot.
Everything added back to the pot before the final 30 minutes of baking.
I served mine with some fresh zucchini on the side with Greek Seasoning.
- Chicken
- 1 cut up fryer
- 1 large onion sliced
- 3 T. paprika
- salt and pepper
- 2 t. oil or butter.
- Dumplings:
- 2 1/2 T. butter
- 1 t. salt
- 4 eggs
- 4 T. sour cream
- 2 cups flour - mine took 1 3/4 cups
- Saute onion in 2 t. oil or butter. Add cut up chicken and sprinkle with half of the paprika. Brown slightly and turn. Sprinkle with the rest of the paprika, salt and pepper. Add a little water so that chicken doesn’t stick to pan. Cook 45 minutes over low heat, turning occasionally. Remove chicken from the pan and let cool.
- Meanwhile, mix 3 T. flour with water to a pasty consistency and add to 1/2 pint of sour cream. Mix. Add this mixture slowly to the gravy mixture in pan, stirring until the mixture is dissolved into gravy. Add a generous amount of fresh chopped parsley. Return chicken to pan and cook another 25 to 30 minutes.
- Dumplings
- Add salt to butter. Add eggs and sour cream and mix well. Add flour until it has the consistency of mashed potatoes. Have ready a pot of boiling water and spoon dumplings into boiling water, using a teaspoon. Dumplings should be small. Drain and rinse with hot water in a colander. Add dumplings to chicken mixture and serve.
Maybe you’d like to try our recipe for?
Slow Cooker Mediterranean Chicken Stew
Chicken with Brown Rice and Mushrooms
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This recipe sounds delicious! I love to make chicken and dumplings, and also beef stroganoff, so I think this will be a perfect dish for me. Thanks for the great idea!