Chicken and Dumplings

Hungarian Paprikash Chicken with Dumplings (Paprikáscsirke)

Kicking up the Nutrients

Poultry is an excellent source of protein. It is also good source of vitamin A, the B vitamins, and minerals. Ounce for ounce, peppers are a better source of vitamin C than citrus fruits.

1 ½ tablespoons olive oil

½ large onion, diced

1 large celery stalk

½ red bell pepper, diced

1 small yellow chili pepper

2 tablespoons Sweet Hungarian Paprika

2 cups chicken broth

6 chicken drumsticks (or your favorite pieces)

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup fat free sour cream

1tablespoon flour

Dumpling:

2 large eggs, well beaten

1/2 cup flour (less for small eggs)

1 tsp salt

In a medium saucepan over medium high heat, warm the oil until hot but not smoking. Sauté onion, celery, and peppers until soft and the onions just start to brown. Add Paprika and stir thoroughly. Add chicken broth, black pepper, and salt. Cover. Bring to a boil and lower heat to a gentle boil for 40 minutes.

Prepare Dumplings

Boil water with 1 tsp salt.

Mix salt and flour into the beaten egg. Dough will be firm. Dip clean spoon in hot water. Use the edge of the spoon to “carve out” half a spoonful and immerse it into the water shaking off the dough. Cook dumplings uncovered 3 min.

Drain and set aside.

When chicken has cooked thoroughly gently remove the pieces to prepare the sauce.

In a small measuring cup mix the fat free sour cream with the flour. Add ½ cup of the hot cooking juices to the sour cream and stir until the mixture is smooth. Add this back to the pot with the dumplings and stir until dumpling are heated through. Plate chicken and pour over the sauce and dumplings.

Left over sauce is heavenly over steamed broccoli!

Suggested serving: 2 drumsticks with 6 dumplings and sauce.