Hungarian Chicken Paprikash

My uncle’s parents were both Hungarian. They lived in Toledo where a large population of Hungarians lived and their culture thrived. They had owned a restaurant and so did my uncle. They were fabulous cooks and wonderful people. They have passed but their recipes stayed in the family. This is one of my favorites.

I remember having this at so many family dinners, serving it at weddings and parties while helping out with the family business. It’s warm, hearty, a real stick to your ribs meal. It’s kind of complicated, which is what makes it so special. But the time and effort put into it will impress yourself as well as your family.

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Hungarian Chicken Paprikash

 3 pounds bone in chicken breasts and drums

3-4 tbsp Paprika

5 cups Flour

2 Eggs

1 stick Butter

1 large tub of Sour cream

1 Onion, slices

3 Garlic cloves, chopped

3 cups Chicken broth

1 cup milk

  1. Preheat oven to 375 degrees.
  2. Grease a 9×13 pan and place your chicken in one layer in the pan. Pour 2 cups chicken broth over the chicken. Scatter onions and garlic over the chicken and sprinkle with 1.5 tbsp paprika, salt, pepper and Nature’s seasoning. Cover with foil and bake for 1 hour or until chicken is cooked through, uncover during last 10 minutes to brown.

Next you’ll want to cook your dumplings:

Mix 3 cups flour, eggs and milk together. Drop by teaspoonfuls or by pinching pieces into boiling water. They’ll float when they’re done cooking. Drain, do not rinse.

In large pot, pour all of the juices and grease from the chicken. Heat to medium, add 1 stick of butter and melt, slowly add flour and whisk until it begins to turn golden brown. Reduce heat, slowly add chicken broth, sour cream and paprika and continue mixing. You might need to add more chicken broth if it becomes too thick.

Add your dumplings to this mixture and let them warm up in it. Serve on a plate and place chicken on top. You’re done! Enjoy.

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