- 6
Ingredients
- Chicken***
- 3 pounds frying chicken
- 4 tablespoons shortening of your choice
- black pepper and salt -- to taste
- 5 tablespoons sweet Hungarian paprika
- 1 cup finely chopped onion
- 3 tablespoons tomato puree
- 2 cloves garlic
- 1 teaspoon salt
- 1 cup chicken stock or water or 1/2 and 1/2 with wine
- 1 cup sour cream
- Dumplings***
- 4 eggs
- 1 cup milk
- 1 teaspoon salt
- 3 cups flour
Preparation
Step 1
For Chicken: Sprinkle the chicken pieces with salt, black pepper, and 1 Tbsp paprika. Melt 4 Tbsp fat in a heavy saute pan. When the fat is hot, add the chicken pieces and saute quickly over medium heat until meat turns white and is firm to the touch. Remove chicken to roasting pan.
Increase the heat and add the chopped onion, 2 Tbsp paprika, tomato puree, and the garlic cloves, which has been mashed with the 1 tsp salt. Stir all ingredients until the fat sizzles. Add 1 cup stock, cover the pan and cook until the onions become pulpy.
Add to the sauteed chicken in the roasting pan. Sprinkle with 2 Tbsp. paprika and salt and pepper. Bake at 250-275 for approx. 1 hours. Remove chicken and keep warm. Defat gravy, then add up to 1 cup sour cream and whisk. Serve with dumplings.
For Dumplings: Mix well and let rest for 1 hr. if possible. Drop by teaspoon (or through colander) into boiling salted water and cook for 5 min.