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Wednesday, November 10, 2010

Wednesday's Recipe--Chicken Paprikash

Fall is trying to fool us with a few days of warmer temperatures, but I know winter is just weeks away. The only trees with leaves left are the oaks and aspens out in the woods. The black walnuts have been bare for what seems like months, the maples dropped their leaves last week, and the mulberry trees finally gave up theirs in a rush as well. I'm ready to stoke the fire in the woodburning stove or, on the warmer evenings, light a Duraflame log in the fireplace. Time for hearty soups and homemade bread. Yummm!!!

In honor of my Hungarian heritage, this week's recipe is an adaptation of my grandmother's favorite dish. She used chicken thighs and sour cream in her Chicken Paprikash, while I created a healthier version. To my grandmother, Rose.



Chicken Paprikash

1 lb. boneless, skinless chicken breasts or breast tenderloins
1 medium onion, chopped
2 ribs celery, chopped
3 carrots, sliced
1 teaspoon salt
a few shakes of black pepper
1 tablespoon paprika
8-10 cups water
Dumplings (recipe below)

Place all ingredients except dumplings in a large pot. Cook over medium heat 1-2 hours or until chicken is cooked through. Remove chicken to cool. Cut into bite-size pieces. Return to pot.

Dumplings

2 1/2 cups flour
1 teaspoon salt
2 eggs, slightly beaten
1/3 cup water

Mix flour and salt. Add eggs and water. Stir and knead to make a stiff dough.

Bring soup to a gentle boil. Drop dough into the soup by small spoonfuls or pinches depending on desired size of dumplings. They double to triple in size during cooking. Simmer 30-40 minutes after all dough has been added to the soup. Makes 8-10 servings.

Off to write!

Mellanie Szereto
Romance...With a Kick!

1 comment:

  1. Thank you. I plan to make this today. It looks like good comfort food.

    ReplyDelete