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When Saveur reader Isabelle Zgonc of Slippery Rock, Pennsylvania, sent this family recipe for paprikash, Hungary’s famous paprika-spiced braised chicken dish, she also shared some of the happy childhood memories it evokes for her. “It was good, hearty food that pleased all our senses,” she recalled. Soft dumplings, sautéed with butter and parsley just before serving, are perfect for soaking up the paprikash’s thick red sauce.

1 tsp. (5 ml) salt, plus more to taste
2½ c. (625 ml) plus 2 tbsp. (30 ml) flour
1 egg, lightly beaten
1 3-to-4 lb. (1.5-to-2 kg) chicken, cut into 6-8 pieces, skin removed
freshly ground black pepper, to taste
¼ c. (60 ml) canola oil
2 tbsp. (30 ml) sweet paprika
1 Italian frying pepper, chopped
2 medium tomatoes, peeled, cored, seeded and chopped
1 large yellow onion, minced
1½ c. (375 ml) chicken stock
¾ c. (180 ml) sour cream
3 tbsp. (45 g) unsalted butter
2 tbsp. (30 ml) minced flat-leaf parsley

First, make the dumplings. Bring an 8-quart (8-L) stockpot of salted water to a boil. In a bowl, whisk together 2 cups (500 ml) of the flour and 1 teaspoon (5 ml) of salt, and form a well in the centre. Add the egg and ½ cup (125 ml) water to the well, and stir to form a dough. Knead the dough in the bowl until smooth, about 1 minute. Using a teaspoon, scoop walnut-size portions of the dough into the pot of boiling water.

Boil the dumplings until tender, 6 to 8 minutes. Drain the dumplings and rinse in cold water; cover with a tea towel and set aside.

Meanwhile, season the chicken with salt and pepper. Put ½ cup (125 ml) flour on a plate, dredge the chicken in the flour and shake off the excess. Heat the oil in a 6-quart (6-L) Dutch oven over medium-high heat. Cook the chicken, turning once, until brown, 8 to 10 minutes. Remove the chicken and set aside.

Add the paprika and half the frying pepper, along with the tomatoes and onions, to the Dutch oven and cook, stirring, until the onions are soft, about 5 minutes. Add the reserved chicken and the stock, and bring to a boil. Reduce the heat to medium-low and simmer, covered, turning the chicken once, until fully cooked, 12 to 15 minutes.

In a small bowl, whisk together the remaining 2 tablespoons (30 ml) flour and the sour cream. Whisk in ¾ cup (180 ml) of the sauce from the pot. Stir the sour cream mixture back into in the pot. Remove from the heat.

Melt the butter in a 12-inch (30-cm) skillet over medium-high heat, add the reserved dumplings and the parsley, and cook, tossing occasionally, until hot, about 2 minutes. Serve the chicken garnished with the remaining frying peppers and dumplings on the side. Serves 4.

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