chicken paprikash with potato dumplings

hubster and i recently traveled through spain with friends 

one of the gals was mildly obsessed with paprika

she was very determined

to bring some home

at every stop

 she looked for the perfect spice

for paprikash

in the end

she arrived home with a

satchel full 

of the wonderful crimson spice

i

promised a recipe

that would showcase

the wonderful 

flavor of this smoky and rich ground pepper

this recipe is very flavorful 

it is usually eaten with a flour dumplings

however

i favor large potato dumplings with this recipe

it gives it heft

and 

curbs the spice a bit

paprikash with potato dumplings

chicken paprikash
(printable recipe)

1 /2 cup flour

2 Tbs sweet paprika

t/t salt

t/t pepper

whole chicken cut into 8 pieces

3 Tbs olive oil

1 large onion-cut in half, then thinly sliced

1Tbs + 1 tsp smoked paprika

3 Tbs paprika

¼ tsp cayenne

14 oz can diced tomatoes

juice from 1/2 lemon

2 tsp sugar

2 cups or more chicken broth

1 cup sour cream

 Combine flour and 2 Tbs paprika with salt and pepper.  Dredge chicken in flour mixture.  Reserve left over flour.  Add oil to dutch oven.  Heat over medium high heat.  Add chicken and brown on both sides.  Remove chicken and reserve.  Add a bit more oil to pot.  Add onion and cook until tender.  Add red pepper, paprika and salt.  Return chicken to pot and pour in the tomatoes. Add enough broth to cover.  Bring to a boil, reduce heat and cover and simmer 30-45 minutes, until chicken is done.  Remove from heat and let cool.  Combine reserved flour and ½ cup sour cream.  Add small amount of liquid from pot to flour mixture and stir with whisk until smooth.  Add to pot and simmer 5 minutes.  Add remaining sour cream at serving.

potato gnocchi
(printable recipe)

2 large russet potatoes

1 cup (about) flour

1 egg--slightly beaten

generous pinch salt

scrub the potatoes and rub with a bit of olive oil and sprinkle with salt.  put on a cookie sheet and bake at 400F until baked through and soft.  while the potatoes are still hot, cut each potato in half and push through a potato ricer in a mound. (save the skins for a yummy snack) make a well in the potato and sprinkle with most of the flour, and the salt.  put the egg in the well and gently mix in to form a dough.  try not to overwork, and add flour as necessary to make a dough that will stay together. you really don't want your dough falling apart in the water. you may need more than 1 cup flour. knead until the dough is cohesive. for this recipe, i make large gnocchi "dumplings", but you can make traditional ones if you like. roll the dough out to 1/4" and cut into rectangles.  make score marks on each side (this helps "catch" the sauce).  cook the dumplings in a pot of boiling salted water. toss them into the water, let them float to the top and then wait another 60 seconds or so.  remove from the water then, toss into the pot of paprikash and let them soak up a bit of the sauce. when serving, i put the dumplings in one serving dish and the chicken with sauce in another.  while served separately, they are meant to be eaten together.

i am linking this up to

tuesday night supper club

turkey and dumplings

i love leftovers

especially when they make their way into soup

as it happens

there is always a lot of dark meat left behind than white

and the wings and drumsticks go uneaten

i use the wings in making stock

and all the leftover meat in soup

this is a riff on chicken and dumplings

however it remains a hearty but brothy soup

i enjoy it

sitting in front of the fire

on a snowy day

with a good cookbook in hand

and 

this american life on the radio

turkey and dumplings
(printable recipe)

for the soup

1/2 cup chopped pancetta (optional)

olive oil 

1 large leek--chopped

1 large carrot--peeled and chopped

2 ribs celery--chopped

1 jalapeno--ribs and seeds removed and chopped

1 shallot--finely chopped

2 garlic cloves--finely chopped

2 medium white potatoes--chopped

1 cup mushrooms--chopped

1 tsp kosher salt (optional)

1/2 tsp black pepper 

10-12 cups broth

leftover  (cooked) turkey cut into pieces

fry the pancetta in a stock pot with a bit of olive oil over medium heat.  when the fat is rendered, toss in the leek, shallot and garlic. do not let the garlic brown.  when the leek and shallot are soft toss in the remaining vegetables and stir.  allow to cook for about 5 minutes.  add salt and pepper and the broth.  cover and let simmer until the vegetables are soft--about 45-60 minutes.  add the turkey and cook until just warmed through.  meanwhile, prepare the dumplings

for the dumplings

1 1/2 cups flour

1 tsp salt

1/2 tsp pepper

1 1/2 tsp baking powder

1 Tbs chopped fresh chives

4 Tbs cold unsalted butter in small pieces

1/2-3/4 cup milk

stir together the flour, salt, pepper, chives and baking powder in a bowl.  cut in butter.  stir in enough milk to make a just-sticky dough.  drop by large spoonfuls into simmering soup, turning once to ensure they cook on both sides. i cook the dumplings and then remove them and place them in a casserole and place in the oven to keep warm, but you can serve directly from the soup as well. 

i am linking to

 tuesday night supper club
(where i am hosting a great give-a-way!)

and

hearth and soul blog hop