Chicken Paprika (Csirke Paprikash)
1 whole fryer chicken
1 large onion
½ Cup of water or broth
2 Tblsp. Vegetable oil
1 Tblsp paprika (preferably Hungarian Sweet)
1 tsp. salt
½ tsp. black pepper
1 Cup of sour cream
Cut up chicken and soak in salted water for a half hour. Drain and rinse several times in cold water. Pat dry well and place chicken on paper towel lined cookie sheet to absorb any additional moisture.
Chop onion fine and sauté in vegetable oil in a heavy pot, until softened but not browned. Add paprika, salt and pepper, being careful not to burn the paprika. Remove this mixture from pot.
Brown chicken skin side down in same pot, adding additional oil if needed over medium/high heat. Turn chicken once to brown other side. Once browned return onion mixture to pot and lower the heat. Add water or broth. Cover and cook about an hour.
Place sour cream in a bowl and add some of the broth from the chicken , mix well then stir mixture back into the pot of chicken.
Serve with Hungarian Dumplings.
Hungarian Dumplings (Nokedli)
2 Cups of all purpose flour
2 eggs
¾ Cup of water
½ tsp. of salt
Bring large pot of salted water to a boil.
Using wire whisk, beat eggs and water. Add salt and then the flour a little at a time, using just enough to make soft dough. Let dough rest 15 minutes and then beat again with wire whisk.
Transfer dough onto a dinner plate. Using the side of a dinner fork or a butter knife, cut thin strips of dough from edge of plate and drop into boiling salted water. Stir dumplings and when they float to the top, they are done.
Transfer to a large bowl and serve with sauce from chicken paprikash, or just with some butter.
