Paprika Chicken with Iddy Biddy Potato Dumplings

The thing I love most about cooler weather is the opportunity to haul out the Dutch oven and make stew. Nothing can compare to the flavor and aroma created from braising and last night's dinner was tops in that regard.

The kitchen of my youth was rather limited in the herb and spice department and there was a time   when I thought paprika had absolutely no flavor whatsoever. As far as I knew its sole purpose was to add color to the top of deviled eggs. Time and experience have proven me wrong (again) and if you don't believe me, you've just got to try this wonderful Hungarian creation. Yikes, in case you're wondering there's something in the lighting that gave this dish a luminescent quality. Trust me, it doesn't glow in the dark and no the sauce didn't separate/curdle - it just looks that way. Weird, very very weird which might make it a good choice for Halloween dinner.

In this case I used skinless boneless chicken thighs, dredged in flour and browned before braising in an onion, sweet bell pepper, thyme and sweet paprika flavored deep velvety red gravy.  Finished with some Dijon mustard and sour cream, it's the kind of dish you can whip up in less than an hour on top of the stove, or simmer long and low in the oven if you're so inclined.

While it would be fabulous on top of some soft buttered noodles, I chose to follow tradition and whipped up some potato dumplings. Much like gnocchi these little "dumples" (also known as spatzle) are made from a cold mashed potato, flour, egg and water dough with just a touch of melted butter. Thanks to some kitchen assistance from the Big Guy, we pushed the dough through our potato ricer into a pot of rolling boiling water. When the dumplings rise, they're cooked (which takes all of 30 to 40 seconds), at which time they're scooped out and drained. Reheated in butter in a hot saute pan until slightly browned and crispy on the outside they are the bomb. Incredibly light but solid and hearty, the extremely flavorful little morsels are unbeatable as a gravy soaker upper.

Dinner was fabulous darlings, absolutely fabulous. The only complaint? I managed to use darn near every pot, pan, spoon, measuring cup and miscellaneous kitchen item in its creation and worse yet, it was my turn to clean up. Now where's the justice in that?

Chicken Paprika with Tiny Potato Dumplings (adapted from High Plains Cookbook, The Joy of Alberta Cuisine)

8 skinless, boneless chicken thighs

Salt and coarse ground black pepper

All-purpose flour for dredging

2 tablespoons olive oil

1 large onion, finely chopped

2 red sweet bell peppers, sliced

1 tablespoon Hungarian sweet paprika

1 teaspoon dried thyme

1 tablespoon apple cider vinegar

1/2 cup dry white wine

14 ounce can low sodium chicken stock

2 tablespoons tomato paste

2 tablespoons Dijon mustard

1/2 cup sour cream

Chopped parsley as garnish

Heat oil in a heavy Dutch oven until shimmering. Season chicken thighs with salt and pepper, and then dredge in flour shaking off excess. Brown chicken on all sides being careful not to crowd pan – takes about 10 minutes. Remove to a bowl and set aside. Add onions and peppers to pot and sauté until onion is softened. Sprinkle with paprika and thyme and cook, stirring constantly, for 1 minute. Add vinegar and white wine and cook, scraping any browned bits from bottom of the pot, until the wine is almost completely reduced. Add chicken stock and tomato paste, stirring well to incorporate. Return chicken to the pot along with any accumulated juices. Bring to a boil, then lower heat to simmer, cover and cook for 40 minutes or until chicken is very tender. Remove chicken to a bowl and keep warm. Increase heat and simmer until sauce is reduced to a thick consistency. Reduce heat to low and whisk in mustard and sour cream. Return chicken to pot to warm. Garnish with parsley and serve with noodles or dumplings. Serves 4

Potato Dumplings (Spatzle)

1 cup cold mashed potatoes

2 cups all-purpose flour

1/2 teaspoon salt

1 egg

1 tablespoon melted butter

1 cup warm water

1/4 cup Butter

Salt and freshly ground pepper

Heat a large pot of boiling water to a rolling boil. Meanwhile mix together potatoes, flour and salt in a large bowl working mixture with your fingers until it is crumbly. Whisk together egg, butter and warm water. Make a well in the center of the potato/flour mixture and add liquid. Using a fork, gradually incorporate dry ingredients into the liquid until you have a smooth soft dough. Using a potato ricer or a colander with large holes and a spoon, press dough through holes into boiling salted water. Stir pot and when dumplings rise to the top remove them with a spider and drain in a colander. Set aside and repeat process until all dough is used.

Heat large sauté pan over medium high heat. Add butter and when butter is melted, add dumplings. Sauté until dumplings are slightly golden, stirring often. Season with salt and pepper. Download Chicken Paprika with Tiny Potato Dumplings

A year ago - Spiced Chicken with Rice

Comments

[Lea]

I, like you, always thought paprika was for decorating deviled eggs until most recently - isn't it just wonderful for flavor? And the color is a nice addition to the food, still (even if the camera doesn't like it hehehe) I want to try those potato dumplings - I must get a ricer!

[June]

Lea - I love my potato ricer and use it for a lot of things other than smooth creamy potatoes. It's great for squeezing the water out of defrosted spinach, forcing cooked apples through it for a chunk free apple sauce and for making these dumplings too.

[Mary from Apron Strings & Wedding Rings]

June... I LOVE Paprika Chicken but have never made it before resting my enthusiasm for it in wonderful restaurants like Cafe Budapest in Boston's Copley Square. I already have a file of, "MUST TRYS," and this will be 2nd on my list only to your braised turkey thighs!

[June]

Mary, I'm anxious to hear your opinion after you try both recipes. I have to admit I lean towards the braised turkey. It's double delicious.

[Lorraine]

I love Chicken Paprika and with buttery Spatzle it is the best dish ever.

[June]

Lorraine - I'm with ya on the Spatzle. Of course I'm rather fond of any kind of carb. LOL