From davidg@eden.rutgers.edu Wed Sep 24 10:28:27 1997 Date: 16 Sep 1997 22:17:24 -0600 From: Dave Newsgroups: rec.food.recipes Subject: Chicken Paprika with Dumplings Followup-To: rec.food.cooking submitted by: jmckerr@mail.island.net Chicken Paprika with Dumplings Another winner from Farmhouse Cookbook. Actually it calls for caraway in the dumplings, but I HATE caraway. Add them if you like 1 Tbsp olive oil 1 Tbsp butter 2 onions, chopped 2 lbs chicken fillets 1 Tbsp brown vinegar 1 cup chicken stock 2 Tbsp flour 1/2 cup sour cream 1 large tomato, peeled and chopped [diced canned tomatoes work great] 2 Tbsp tomato paste 1 Tbsp sweet paprika 1 Tbsp brown sugar Dumplings 2 cups self rising flour 2 oz butter [1 tsp caraway seeds] 1/2 cup water 1/2 cup milk Heat oil and butter in large frying pan. Add onion and cook until soft. Add chicken and cook until browned all over Stir in tomato, tomato paste, stock, paprika, brown sugar and vinegar. Cover and cook until chicken is tender, about 30 mins. Remove chicken from pan and place in casserole. Combine flour and sour cream. Gradually add cream mixture to simmering liquid, stirring constantly until mixture thickens. Pour sauce over chicken and place in 350* oven to keep hot. To prepare dumplings, sift flour into basin, rub in butter and add caraway seeds. Make well in centre, add combined milk and water to form soft dough. [Want to use Bisquick??? --that's what I use] Place spoonsful of mixture on top of hot chicken. Place lid on casserole and bake 8 - 10 minutes at 350*. Remove lid and cook until dumplings are golden. An egg glaze hastens this. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.