A flavorful and creamy Hungarian chicken dish served with homemade dumplings and a refreshing cucumber salad.
Wash and cut the chicken into serving-sized pieces.
Use a sharp knife to ensure clean cuts and avoid tearing the meat.
Heat butter in a large skillet over medium heat and brown the chicken pieces on all sides. Remove and set aside.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
In the same skillet, sauté chopped onions and minced garlic until tender. Stir in paprika and cook for a minute.
Stir constantly to prevent the paprika from burning, which can make it bitter.
Add chicken broth, salt, and pepper to the skillet, scraping the bottom to deglaze. Transfer the mixture to a Dutch oven.
Deglazing helps incorporate all the flavorful bits stuck to the skillet.
Add the chicken pieces to the Dutch oven, ensuring they are mostly submerged in the liquid. Simmer covered on low heat until tender.
Check occasionally and add more broth or water if needed to keep the chicken covered.
Remove the chicken and keep warm. Mix flour with sour cream and whisk into the sauce. Cook on low until thickened.
Whisk continuously to avoid lumps in the sauce.
Prepare the dumplings by mixing flour, eggs, salt, and water into a smooth batter. Drop by teaspoons into boiling salted water and cook for 10 minutes. Drain and rinse.
Use a wet spoon to prevent the batter from sticking when dropping into the water.
For the cucumber salad, slice cucumbers thinly and mix with pressed garlic and salt. Refrigerate for 2 hours, then drain. Blend vinegar with sour cream and toss with cucumbers. Sprinkle with paprika.
Refrigerating the cucumbers with salt helps draw out excess moisture for a crisp salad.
Serve the chicken over dumplings, topped with the creamy paprika sauce, and a side of cucumber salad.
Garnish with a sprinkle of paprika for a vibrant presentation.
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