Delightful Dumplings.....and some Chicken Paprikash

The focus of this dish - is the dumpling.  Smothered with gravy..yeah!  I could have absolutely done without the chicken!  Here is a version of how my Mom used to make her Chicken Paprikash.  Simple and delicious.

• 4 split chicken breasts, bone-in, skin on
• 1/2 large onion, chopped
• 2 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 2-3 tsp. Hungarian Paprika
• Salt and pepper to taste
• 1-1/2 cups chicken stock
• 4 plum tomatoes, peeled, seeded and chopped (or used canned)
• 3/4 cup sour cream (optional)

Season the chicken with salt and pepper.  In a large saute pan with a lid, melt butter and oil until hot.  Cook the chicken, turning once, until brown; 8-10 minutes.  Remove the chicken and set aside.  Add the paprika and onions to the pan and cook, stirring until the onions are soft, about 5 minutes.  Return chicken to the pan, add the stock and tomatoes and bring to a boil.  Reduce the heat to low and simmer, covered until chicken is fall-off-the-bone tender, about 1-1/2 hours.

When chicken is ready, prepare the dumplings.

• 3/4 cup milk
• 1 large egg
• 1-1/2 cups all purpose flour
• 1 Tbsp. baking powder
• 1 Tbsp. cornmeal
• 1/2 tsp. salt

Combine milk and egg in a medium bowl.  Combine flour and next 3 ingredients.  Add flour mixture to milk mixture; stir with a fork until dry ingredients are moist.  Drop by heaping tablespoons onto chicken gravy.  Cook and cover about 7-8 minutes.

Do not remove cover until dumplings are done.

Remove dumplings with a slotted spoon to a serving dish.  If gravy needs thickening, mix 2 Tbsp. flour with 1/2 cup water and mix well.  Slowly add to pan dripping until gravy is the thickness you desire.  Stir in sour cream if using and just heat through.

Slowly pour gravy over dumplings.  Add freshly ground pepper and serve with the chicken.  These were so light and fluffy and the cornmeal gave them a little more flavor.  I hope you'll try this!

~Dumplings adapted from Cooking Light