Cut up and season both sides of
chicken pieces with salt and pepper and let sit while you sauté the onions.
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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.
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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.
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Cooking is great and can be more than just creating dishes for a day It has become my passion! Practice, practice and keep at it and soon you will master any recipe. HungarianCooking.Com
Tuesday, May 13, 2014
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