2 T canola oil
1 T butter
1 lb chicken, preferably split bone-in breasts
1 med yellow onion, diced
At least 3–4 T smoked sweet Hungarian paprika (Szeged brand preferred)
1½ c chicken broth or stock
3 T flour
¼–½ c sour cream, room temperature
Parsley for garnish
6 T cold water
pinch baking powder
1 c flour, more as needed
3 T salt (yes, 3 tablespoons)
To make paprikash:
Heat a large heavy skillet over medium heat. Add oil; when oil is hot, add butter. Add chicken to pan; cook until browned (okay if it’s not cooked through). Remove chicken to a plate. Add diced onion, sauté until translucent. Add paprika, stir until browned. Add flour, stirring constantly, until flour is slightly browned. Add chicken broth or stock gradually, stirring to get all the bits from the bottom of the pan. Add chicken back to the pan, let simmer on medium-low for about 25 minutes or until chicken is cooked through, stirring occasionally. (Optional: when chicken is cooked, remove from pan, take the meat off the bones, and return meat to the pan.) Add sour cream mixture to the pan and stir gently to form a creamy sauce. You may want to temper the sour cream with a little of the warm sauce first. Garnish with parsley and serve over dumplings, spätzle, or mashed potatoes with a light cucumber salad and a bottle of dry Riesling, Gewürtztraminer, or Pinot Blanc.
Note: This can be made with boneless chicken breasts but the flavor is not as strong.
To make dumplings:
Boil a huge pot of water, add salt. Beat eggs and cold water together in a medium bowl. Mix baking powder and flour together in a separate bowl; gradually add to egg mixture until a sticky, stretchy dough forms. Drop about 1 teaspoon of dough into the boiling water for each dumpling, working in batches. Do NOT overload the pan – they will expand quickly. Cover the pot (leaving lid slightly ajar) and cook each batch for about 8-10 minutes. Drain and serve smothered in chicken paprikash. Optional add-ins: diced fresh herbs, pepper, etc.