Ingredients for Aunt Sara's Chicken Paprikash
- 4 pounds bone-in, skin-on chicken thighs and breasts
- 2 tablespoons vegetable oil
- 2 tablespoons sweet Hungarian paprika
- 2 teaspoons onion powder
- 1 1/2 teaspoons salt, divided (1 teaspoon for paprikash, 1/2 teaspoon for dumplings)
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onion
- not used in recipe
- 1/4 cup chopped fresh parsley
- 1 cup sour cream
- 17 1/4 cups water total (1/4 cup for gravy, 1 cup for dumpling dough, 4 quarts for boiling dumplings)
- 2 1/4 cups all-purpose flour, divided (2 tablespoons for gravy, 2 cups for dumpling dough), plus extra for dusting
- 2 large eggs
- fresh dill sprigs, for garnish (optional)
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How to Make Aunt Sara's Chicken Paprikash
- Lightly flour 4 lbs bone-in, skin-on chicken thighs and breasts. Brown in 2 tablespoons oil over medium-high heat until golden brown.
- Add 2 tablespoons paprika, 2 teaspoons onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 cups chopped carrots, 2 cups chopped celery, 1 cup chopped onion, 1/4 cup chopped fresh parsley, and 4 cups chicken broth. Stir to combine.
- Reduce heat to low, cover, and simmer for 1 hour, or until chicken is cooked through.
- Remove chicken from the pot and let cool slightly. Once cool enough to handle, remove the chicken meat from the bones and shred or chop into bite-sized pieces.
- Strain the broth through a fine-mesh sieve or colander back into the pot, discarding the vegetables.
- Let the broth cool slightly.
- In a separate bowl, whisk together 1 cup sour cream, 1/4 cup water, and 2 tablespoons all-purpose flour until smooth. Stir this mixture into the warm broth. Bring to a simmer, stirring constantly, until the gravy thickens to your desired consistency.
- Meanwhile, bring 4 quarts of water to a rolling boil in a large pot.
- In a separate bowl, whisk together 2 large eggs, 1 cup water, 2 cups all-purpose flour, and 1/2 teaspoon salt until a sticky dough forms.
- Drop rounded teaspoons of dough (or use a spaetzle maker) into the boiling water.
- Cook for 5-7 minutes, or until the dumplings float to the surface and are cooked through.
- Drain the dumplings well.
- Add the shredded chicken to the gravy and heat through.
- Serve the chicken paprikash over the dumplings. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
119 g
Sugar
30g
Fat
115g
Carbs
27g
