Back to 6 servings Chicken 2 pounds bone-in chicken thighs and drumsticks, skin-on, about 6 pieces 1 teaspoon kosher salt, divided 0.5 teaspoon black pepper, freshly ground 2 tablespoons neutral oil, such as sunflower, canola or grapeseed Sauce 1 large sweet onion, finely chopped 3 cloves garlic, minced 1 tablespoon tomato paste, optional but common 3 tablespoons sweet Hungarian paprika, plus more to taste 1 teaspoon hot paprika or cayenne, optional, to taste 2 tablespoons all-purpose flour 2 cups chicken stock, low-sodium preferred 1 cup full-fat sour cream, at room temperature Serving 2 tablespoons fresh parsley, chopped, for garnish Dumplings 2 cups all-purpose flour, for the dumplings 2 large eggs, for the dumplings 0.5 cup water, for the dumplings, approximately 1 teaspoon kosher salt, for the dumplings
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1 Step 1: Pat the chicken dry and season all over with half the salt and the pepper. Let it rest 10 minutes while you prepare the pan.2 Step 2: Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Sear the chicken skin side down in batches without moving it, about 3 to 4 minutes until golden, then turn and sear 2 minutes more. Cook it only to about 80 percent done; it will finish in the sauce. Set aside.3 Step 3: Reduce to medium and cook the onion in the same pot, adding oil if dry, for 3 to 4 minutes until golden and translucent. Add the bell peppers if using and cook 5 to 7 minutes, then lower to medium-low and cook 4 to 6 minutes more until the vegetables are softened and caramelized into a thick base.4 Step 4: Stir in the tomato paste and cook 2 to 3 minutes until it darkens. Add the garlic and cook 2 minutes until fragrant.5 Step 5: Lower the heat to low, stir in the sweet and hot paprika, and cook 1 to 2 minutes, stirring constantly so it does not scorch. Sprinkle in the flour and stir 1 minute.6 Step 6: Slowly pour in the stock, scraping up the browned bits from the bottom of the pot. Return the chicken and any juices to the pot, bring to a gentle simmer, then cover partly and cook 20 to 25 minutes until the chicken is cooked through and the sauce has thickened.7 Step 7: Remove the chicken and keep it warm. Off the heat, temper the sour cream by whisking in a ladle of hot sauce, then stir the mixture back into the pot. Return to low heat and simmer gently 3 to 5 minutes without boiling. Taste and adjust salt and paprika.8 Step 8: For the dumplings, bring a pot of salted water to a boil. In a bowl, mix the flour, eggs, salt and enough water to make a thick, sticky batter.9 Step 9: Scrape small bits of batter into the boiling water with a spoon or spaetzle maker. Simmer 2 to 4 minutes until they float and have doubled in size, then drain.10 Step 10: Spoon the dumplings onto plates, top with chicken and sauce, and garnish with parsley.getsaucepan.com/r/6cc05fb1-3551-562c-bfc4-8fcb1a5576c9
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