Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 25 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 9 grams, Sodium 926 milligrams, Sugar 5 grams, TransFat 0 grams
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