In this comforting dish based on a recipe from Hungarian home cook Olga Kolozy, braised chicken and paprika gravy are served with buttery homemade dumplings. Pair the dish with an acidic white wine that cuts through the sauce’s richness.
Featured in: Attention: It’s Chicken Paprikash Season
- 1 tsp. kosher salt, plus more to taste
- 2½ cups plus 2 Tbsp. all-purpose flour
- 1 egg, lightly beaten
- 1 whole chicken (3-4 lb.), cut into 6–8 pieces, skin removed
- Freshly ground black pepper
- ¼ cups canola oil
- 2 tbsp. sweet paprika
- 1 Italian frying pepper, chopped
- 2 tomatoes, peeled, cored, seeded, and chopped
- 1 cup large yellow onion, minced
- 1½ cups chicken broth
- ¾ cups sour cream
- 3 Tbsp. unsalted butter
- 2 Tbsp. finely chopped flat-leaf parsley
- Bring an 8-quart pot of salted water to a boil. In a bowl, whisk together 2 cups flour and 1 teaspoon salt; form a well in the center. Add the egg and ½ cup water to well; stir to form a dough. Knead in bowl until smooth, about 1 minute. Using a teaspoon, scoop walnut-size portions of dough into the pot. Boil the dumplings until tender, 6–8 minutes. Drain dumplings and rinse in cold water; cover with a tea towel and set aside.
- Meanwhile, season the chicken with salt and black pepper. Place 1⁄2 cup flour on a plate; dredge the chicken, shaking off excess. In a 6-quart Dutch oven, heat the oil over medium-high. Cook the chicken, turning once, until brown, 8–10 minutes; set aside. Add the paprika and half the Italian pepper, along with the tomatoes and onion, to the pot; cook, stirring, until the onions are soft, about 5 minutes. Add the chicken and broth. Bring to a boil, then reduce the heat to medium-low and simmer, covered, turning the chicken once, until fully cooked, 12–15 minutes.
- In a small bowl, whisk together the sour cream and 2 tablespoons flour; whisk in ¾ cup sauce from the pot. Stir sour cream mixture into the sauce in the pot. Remove from heat.
- In a 12-inch skillet, melt the butter over medium-high heat. Add the dumplings and parsley; cook, tossing occasionally, until hot, about 2 minutes. Garnish the chicken with the remaining Italian pepper; serve with dumplings on the side.