Chicken paprikash with nokedli dumplings

Chicken simmered in a rich, rosy sauce of onions, sweet paprika and soured cream, served with tiny Hungarian egg dumplings that soak it all up. Warming, mild and a real family pleaser.

Ingredients

• 800 g Chicken thighs, boneless and skinless, halved
• 20 ml Vegetable oil
• 2 Onions, finely chopped
• 0.2 Garlic, crushed
• 20 g Paprika, sweet Hungarian if you can find it
• 1 Peppers, diced
• 2 Tomatoes, chopped
• 1 Chicken stock cubes, made up with 300ml hot water
• 150 g Soured cream
• 10 g Plain flour
• 300 g Plain flour
• 3 Eggs
• 4 g Salt
• 20 g Butter
• 1 Cucumber, thinly sliced, dressed with a little vinegar

Method

1. Cook the onions in the oil in a casserole on a low heat until very soft and golden.
2. Add the chicken and garlic and cook until the chicken is sealed.
3. Take the pan off the heat and stir in the paprika (it burns easily), then add the pepper, tomatoes and stock.
4. Cover and simmer until the chicken is tender.
5. Beat the flour, eggs, salt and about 150ml water to a thick, sticky batter. Bring a big pan of salted water to the boil. Push the batter through a colander or the large holes of a grater, or scrape small pieces off a board with a knife, into the water. When they float, cook for a minute, then drain and toss with the butter.
6. Mix the soured cream with the flour and a ladle of hot sauce, then stir it into the pan and simmer gently for 2 minutes without boiling.
7. Serve the chicken and sauce with the dumplings and cucumber salad.