Tuesday, May 13, 2014

Cut up and season both sides of chicken pieces with salt and pepper and let sit while you sauté the onions.
Heat the olive oil over medium heat. Add the onions and briefly sauté until tender. Add the garlic, chicken, paprika, salt and pepper and sauté until the chicken has browned (about ten minutes). Once the chicken has browned, add one cup of the chicken broth to the pot and increase heat to high. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
Set a large pot of water on to boil for the dumplings
While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, and dry mix when you are done.
With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
Raise heat and boil dumplings for another 5-6 min or so
In a container with a lid mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture
finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
Usually, chicken and sauce are served on top of the dumplings.

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