Chicken Paprikash

Quick Summary: This classic Hungarian dish features tender chicken simmered in a rich, creamy paprika sauce, served with traditional nokedli dumplings.

Source: Traditional

>> servings: 2
>> Chicken
Season @chicken thighs and drumsticks{3%to 4%pounds} with @Kosher salt{} and @freshly ground black pepper{}.
In a large #dutch oven{} or #pot{}, heat some @Lard{} over medium-high heat. Brown the chicken on all sides, then remove and set aside.
 
Reduce heat to medium and add the chopped @yellow onion{1%med} and sliced @red pepper{1%large}. Sauté until softened.
Add minced @garlic{3%cloves} and cook for one more minute until fragrant.
Remove the pot from the heat and stir in the @Hungarian paprika, sweet{4%tablespoons}.
 
Return the pot to the heat and stir in the @canned crushed tomatoes{1%cup} and @chx stx{1%cup}.
Bring to a simmer, then return the chicken to the pot.
Cover and simmer for ~{40%minutes}, or until the chicken is tender and cooked through.
 
In a small #bowl{}, whisk together some @Sour cream{} and @all-purpose flour{3%tablespoons} to make a smooth paste.
Temper the sour cream mixture by slowly whisking in a ladleful of the hot cooking liquid.
Stir the tempered mixture back into the pot. Heat gently until the sauce thickens, but do not let it boil.
 
>> Nokedli
In a medium #bowl{}, combine @bread flour{140%grams} and @salt{¼%teaspoon}.
In a separate small #bowl{}, whisk together @large eggs{2}, @sour cream{2%tablespoons}, and @milk{2%tablespoons}.
Pour the wet ingredients into the dry and mix until just combined to form a soft dough.
 
Bring a large #pot of salted water to a boil.
Press the dough through a #nokedli maker{} or a colander with large holes directly into the boiling water.
Cook until the dumplings float to the surface. Remove with a #slotted spoon{}.
Toss the cooked nokedli with @cultured unsalted butter{}.
 
Serve the chicken paprikash over the fresh nokedli.