Ingredients
For the chicken:
- 1 3-pound chicken
- ¼ cup olive oil
- 1 teaspoon salt
- 1 large onion, chopped fine
- 1 tablespoon mild paprika
- ¼ teaspoon hot paprika
- 1 cup chicken stock
- 1 tablespoon tomato paste
For the dumplings:
- 6 to 8 tablespoons flour
- 2 large eggs
- ¼ teaspoon salt
- 4 cups chicken stock or water
- 2 tablespoons parsley, chopped
- Nutritional Information
Nutritional analysis per serving (4 servings)
1068 calories; 71 grams fat; 18 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 13 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 76 grams protein; 357 milligrams cholesterol; 1463 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Heat oven to 400 degrees. Cut chicken into 8 pieces, and pat dry with paper towels. Heat oil in a Dutch oven or a heavy frying pan that can go into oven. Sauté chicken over medium-high heat until pieces are golden brown, about 10 minutes. Remove chicken with a slotted spoon, and sprinkle with salt.
- Place onion in same pan, sauté until soft. Remove pan from heat, and let cool for 2 minutes. Stir in mild and hot paprikas.
- Return chicken to pan on top of onions. In a small saucepan, heat chicken stock, and stir in tomato paste. Bring to a boil, stirring until tomato paste dissolves. Pour over chicken.
- Place pan, uncovered, in middle of oven for around 30 minutes. Turn chicken every 10 minutes or so. Sauce will thicken.
- To make dumplings, mix flour with eggs and salt until a thick dough forms. In a saucepan, bring 4 cups stock to a boil. Drop dumpling dough by half teaspoons into stock, simmering for about 4 minutes. Dumplings are done when plumped up and firm. Drain, and stir them into chicken mixture during the last 5 minutes of cooking. Sprinkle with parsley, and serve.
Dining and Cooking