Chicken Paprika 2.0

I decided to make chicken paprika and dumplings on a day off. I looked at my recipe and realized I make it in a slightly different way so I decided to update the recipe :)

Chicken Paprika
Ingredients:
2 tablespoons of olive oil
1 medium onion, finely chopped
1 tablespoon paprika
1 chicken thigh per person serving. (I made 5)
2 tablespoons flour
2-3 cups chicken stock
salt and pepper
1 cup sour cream
1/2 lemon, juiced

Directions:
1. In a large pot (a soup pot or saute pan with high sides and needs a lid) heat oil over medium heat. Sprinkle chicken with salt and pepper and add to saute pan. This step is to brown the outside, not cook the meat through. Brown both sides of chicken, about 5 minutes per side, then remove it to a plate.

2. Turn heat down to medium low and add the chopped onion and cook until almost golden (don't let the pieces burn so stir occasionally)

3. Sprinkle paprika over onions and allow to cook like 3 minutes.

4. Turn down heat to low and add flour. Stir well and cook for about 3-4 minutes. Add half the chicken stock and stir until everything is incorporated.

5. Add chicken pieces back to pan. Make sure liquid/sauce comes up about 3/4 way of chicken pieces.

6. Keep liquid at a simmer and cover pan with a lid. Allow chicken to cook for about 40 minutes or until tender.

7. While this is cooking make any side dishes you want to serve

8. Once chicken is cooked remove to a plate and cover with foil. Once rested for a few minutes, shred chicken into large pieces with two forks. Make sure to remove any fat, skin or bones.

9. Blend liquid in pan until smooth. Pour back into pan. Turn heat up to medium- high and add sour cream and lemon. Allow liquid to simmer until it is slightly thickened. Return chicken to pan and serve immediately.


Dumplings: (makes about 40 dumplings)
3 eggs
1 cup milk
3 cups flour
1 1/2 t salt
1 1/2 t baking powder
4 1/2 slices of bread, cubed
Dumplings:

1. Beat eggs with a fork in a bowl. Add milk.

2. Sift flour, salt and baking powder into the bowl. Normally I wouldn't bother sifting but this makes the final dumplings lighter. Mix together

3. Bring a large pot of water to a boil.

4. Now it's time to "knead" Start from one edge of the bowl with a wooden spoon. Put spoon into dough a inch from side of pan. Bring toward you, move over horizontally a spoon length and do the same thing. Repeat this over and over, using the spoon to add air to the dough, until you reach the other side of the pan. Turn pan and continue. You can't really over work this dough so do more then you think you need to. Bubbles should form within the dough. This will take some time but your patience will be rewarded.

5. Add bread cubes and fold until dough is combined.

6. cut dough into thirds on a floured cutting board. Use extra flour to roll sticky cut edges in. Make cuts as even as possible.

7. Place into boiling water. Cook 10 minutes then rotate dough 180 degrees and cook for another 10 minutes.

8. Cut dumplings into 1/2 inch slices. Place in a serving bowl and cover with a dish towel to keep warm.