Join us on a culinary journey through time: This recipe for creamy and spicy paprika chicken with dumplings dates back to the time of the Austro-Hungarian empire. Created by János Kotányi in 1896, this dish tastes just as delicious as it did back then.
Ingredients 4 Portions
In a casserole dish, roast an onion—sliced lengthwise—in a generous spoonful of lard. Stir in a heaped tablespoon of real paprika and half a teaspoon of crushed marjoram, then add the chicken, cut up into portions. Season with salt and stir well and allow to stew, covered, for a few minutes.
Any pot can be used instead of a casserole dish.
Then add a spoonful of water and allow the chicken to cook until soft, taking care not to burn it.
To serve, you can also add a 250 ml of cream to taste and arrange the egg dumplings around the edge of the bowl.
For the egg dumplings, combine all of the ingredients to form a slightly firm dough, use two teaspoons to shape into dumplings and cook in boiling salted water until the dumplings rise to the surface.