This is a depression era recipe. I dont know the exact measurements as I've always just judged it, as I was shown as a child. I believe this is some sorta version of chicken paprikash, a hungarian recipe passed down from my great grandmother. It was always just called "chicken and dumplings" in our house, although it is far from any other chicken and dumpling recipes I've seen/had. The dumplings taste more like homemade noodles than bread-tasting dumplings. I've always just like the dumplings in the sauce/juice made from the chicken drippings, oil and onions. Some of my family add sour cream to the finished product (I dont like sour cream). If anyone tries this, please let me know how it worked for you, and what you thought.
Pour about 2 T oil in a pot. Place 4-8 (depends on how many you're feeding) pieces of chicken (thighs, drums, breasts whatever)into oil and cook until browned and maybe about halfway cooked through. Finely dice (or food process) one med yellow onion. Slice 1/2 a green bell pepper into strips (can be omitted, but does add a lot of flavor). Add onion and pepper to pot of oil and chicken. Add 2 t paprika, 1 t salt and maybe 1/4t pepper. Turn burner down as low as it will go and cover pot tightly!!! You need the condensation on the pot lid to not escape, but to drop back down into the stew...
Now, this will cook for about 1 1/2 hours. Stir occasionally, so it don't scorch. Half an hour before you're ready to eat, put on a large pot of boiling salted water. In a large bowl mix ABOUT 2 cups of flour, one beaten egg, 1 t salt and just a LITTLE water. Mix it all up, it should be gooier than pizza dough, not dry at all... It should be stretchy, sticky, and gooey. If it's dry, add a dab more water. If it's too watery to be able to pull off a piece of it, add flour.
Using your fingers or a spoon, drop into boiling water in balls/globs of about the size of a teaspoon's worth. Time ten minutes from when the last "dumpling" goes in.
Pour about 2 T oil in a pot. Place 4-8 (depends on how many you're feeding) pieces of chicken (thighs, drums, breasts whatever)into oil and cook until browned and maybe about halfway cooked through. Finely dice (or food process) one med yellow onion. Slice 1/2 a green bell pepper into strips (can be omitted, but does add a lot of flavor). Add onion and pepper to pot of oil and chicken. Add 2 t paprika, 1 t salt and maybe 1/4t pepper. Turn burner down as low as it will go and cover pot tightly!!! You need the condensation on the pot lid to not escape, but to drop back down into the stew...
Now, this will cook for about 1 1/2 hours. Stir occasionally, so it don't scorch. Half an hour before you're ready to eat, put on a large pot of boiling salted water. In a large bowl mix ABOUT 2 cups of flour, one beaten egg, 1 t salt and just a LITTLE water. Mix it all up, it should be gooier than pizza dough, not dry at all... It should be stretchy, sticky, and gooey. If it's dry, add a dab more water. If it's too watery to be able to pull off a piece of it, add flour.
Using your fingers or a spoon, drop into boiling water in balls/globs of about the size of a teaspoon's worth. Time ten minutes from when the last "dumpling" goes in.
