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Chicken Paprikash with Dumplings Recipe

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4 from 14 reviews

Chicken Paprikash with Dumplings is a comforting Hungarian classic featuring tender chicken simmered in a rich paprika-spiced gravy, served alongside soft, homemade dumplings. This hearty dish balances smoky Hungarian paprika and creamy sour cream with flavorful sautéed onions and perfectly cooked chicken thighs and drumsticks. The dumplings provide a soft, pillowy texture, soaking up the delicious sauce for a truly satisfying meal ideal for family dinners or special occasions.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

For the Chicken:

  • 3 small or 2 medium yellow onions, peeled & thinly sliced
  • 8 chicken thighs, skinned
  • 7 chicken drumsticks, skinned
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/3 teaspoon Hungarian paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil, plus extra if needed for browning
  • 1 1/2 cups chicken stock
  • 1 tablespoon Hungarian paprika
  • 8 ounces sour cream (can use low fat, but gravy won't be as smooth)
  • 1 teaspoon corn starch
  • Salt and pepper to taste

For the Dumplings:

  • 6 eggs, beaten
  • 4 cups all-purpose flour
  • 1 cup water
  • 2 teaspoons salt (for dough)
  • Water for boiling dumplings
  • 1 teaspoon salt for boiling dumplings

Instructions

  1. Prepare Onions and Seasoned Flour: Peel and thinly slice the onions, then set aside. In a dinner plate, combine the flour with garlic powder, 1/3 teaspoon paprika, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to create a seasoned flour mixture.
  2. Dredge Chicken: Skin the chicken by pulling off the skin with a paper towel for grip, then pat dry. Set up an assembly line with chicken, the seasoned flour, and a 9x13 pan. Using a fork, coat each piece of chicken thoroughly in the seasoned flour, placing them in the pan once coated.
  3. Sauté Onions: Heat 2 tablespoons of olive oil in a deep skillet (at least 12 inches wide) over medium-high heat. Add the sliced onions and cook for about 6 minutes, stirring occasionally until soft and translucent.
  4. Browns Chicken: Add the floured chicken pieces to the skillet with the onions. Brown the chicken on both sides for 7-10 minutes, working in batches if necessary and adding more olive oil as needed to prevent sticking.
  5. Simmer Chicken in Paprika Stock: While browning the chicken, whisk 1 tablespoon paprika into 1 1/2 cups chicken stock. Place all browned chicken back into the skillet with onions and pour the paprika-infused stock over it. Reduce heat to medium, cover, and simmer gently for 25-40 minutes, occasionally spooning gravy over the chicken to keep it moist and tender.
  6. Prepare Dumpling Dough: Fill a large pot halfway with water and add 1 teaspoon salt, bringing it to a boil. In a medium bowl, beat eggs with a fork, then stir in flour, water, and 2 teaspoons salt, mixing thoroughly with a spoon until combined into a batter-like dough.
  7. Cook Dumplings: Keep the pot of salted water boiling uncovered. Using two teaspoons, scoop batter and scrape into the boiling water, adding dumplings in a single layer without crowding. Cook for 3-5 minutes or until dumplings float and are cooked through. Use a slotted spoon to remove, drain, and transfer dumplings to a foil-covered pan to keep warm. Repeat in batches until all batter is used.
  8. Check Chicken Doneness: Verify cooking by cutting into a thick piece of chicken; no pink should remain. If fully cooked, remove skillet from heat.
  9. Add Sour Cream: Stir dollops of sour cream into the hot chicken and gravy gently to combine, creating a creamy sauce.
  10. Thicken Gravy: Mix a few tablespoons of hot gravy with corn starch in a small cup until smooth. Gradually stir this mixture back into the skillet to thicken the sauce. Season with additional salt and pepper to taste.
  11. Serve: Plate dumplings in the center of each dish, spoon chicken and gravy over the top, and add extra salt and pepper if desired.
  12. Store Leftovers: Refrigerate dumplings in a covered container and consume by the next day as they tend to turn grey. Leftover chicken and gravy can be stored for 3-4 days. Alternatively, cook half the dumplings and refrigerate the remaining raw batter for fresh cooking the next day.

Notes

  • Using low-fat sour cream will result in a less smooth sauce but will still taste good.
  • Ensure dumplings do not stick together when boiling by adding them in small batches.
  • The longer the chicken simmers, the more tender it becomes; just be careful not to overcook so the meat remains juicy.
  • Leftover dumplings tend to discolor quickly, so consume within one day for best texture and appearance.
  • You can brown the chicken in batches or use two skillets to speed up the browning process.
  • Adjust salt and pepper seasonings to taste, especially after adding sour cream and thickening the gravy.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Hungarian

Find it online: https://recipesvibe.com/chicken-paprikash-with-dumplings-recipe/