Traditional Chicken Paprikash with Dumplings (Pileći Paprikaš s Noklicama)

Sastojci

• Chicken thighs, bone-in, skin-on1 kg
• Onions, large2
• Garlic cloves3
• Sweet paprika3 tbsp
• Hot paprika (optional)1 tsp
• All-purpose flour2 tbsp
• Sour cream200 ml
• Chicken broth500 ml
• Vegetable oil2 tbsp
• Saltto taste
• Black pepper
• Eggs2
• All-purpose flour (for dumplings)200 g
• Water (for dumplings)approx. 50 ml
• Fresh parsley, chopped (for garnish)1 tbsp

Koraci

1. 1

   Cut chicken into serving pieces. Season with salt and pepper.

2. 2

   Finely chop onions and garlic.

3. 3

   Heat oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove chicken and set aside.

4. 4

   Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.

5. 5

   Add minced garlic and cook for another minute until fragrant.

6. 6

   Remove pot from heat. Stir in sweet paprika and hot paprika (if using). Cook for 30 seconds, stirring constantly, to bloom the paprika.

7. 7

   Return pot to low heat. Stir in 2 tbsp flour and cook for 1 minute, stirring.

8. 8

   Gradually whisk in chicken broth, ensuring no lumps form.

9. 9

   Return the browned chicken pieces to the pot. Bring to a simmer, then cover and cook on low heat for 45-60 minutes, or until chicken is tender.

10. 10

    While chicken simmers, prepare the dumplings: In a bowl, whisk together 2 eggs and about 50 ml of water. Gradually add 200g flour and a pinch of salt, mixing until a stiff dough forms. Do not overmix.

11. 11

    Bring a separate pot of salted water to a boil for the dumplings.

12. 12

    Once chicken is tender, stir in the sour cream. Do not boil after adding sour cream. Adjust seasoning with salt and pepper.

13. 13

    Using a wet spoon or your fingers, drop small pieces of the dumpling dough into the boiling salted water. Cook for 3-5 minutes, or until they float to the surface and are cooked through.

14. 14

    Drain the dumplings and add them directly to the paprikaš stew, or serve the stew over the dumplings.

15. 15

    Garnish with fresh chopped parsley before serving.