A low-effort dish that’s high on flavor, this Hungarian braised chicken charms all
has had its fair share of opulent moments. Though the dish is categorically babushka-esque , chicken paprikash grew to fame when noted French chef Georges Auguste Escoffier puton the menu at the Grand Hotel in Monte Carlo in 1879, a century before Pasternak started serving it to the Hollywood set.
But you need neither fame nor fortune to master a decadent-feeling chicken paprikash: It starts with chicken pieces dredged, browned, doused with paprika, and slowly simmered in water or broth, before a sour cream roux is added, creating a fragrant gravy.
Whether it's served with or without noodles, Hungarians almost always garnish chicken paprikash with rings of green pepper, in typical, no-fuss fashion. In matters of food, most Magyars weigh virtue over beauty—and for this dish in particular, I’m fully on board. Here’s how to get this comfort food just right.Make the Dumplings
Before you get started in on the chicken, set yourself up to make dumplings. Bring a large pot of salted water to a boil. Meanwhile, make the dumpling dough by stirring together the flour and salt. Make a well in the center of the dry ingredients, and like when making pasta, add the egg right into the well.Add in ½ cup of water and stir together, with your fork or fingers, into a shaggy dough. Knead inside your bowl or on a lightly floured surface until smooth, about a minute.
To keep the dumplings tender, use your fingers or a teaspoon to scoop walnut-size pieces of dough from the bowl straight into the pot, one by one. Boil the dumplings until they float to the top and are tender , about 6 to 8 minutes. You can drain the dumplings in one fell swoop, and rinse them in cold water to stop the cooking—or you can cook them in batches, and reheat them in the pot below. Just don’t let them overcook.
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