Chicken Paprikash

Ingredients

• 3 large eggs, beaten
• 0.5 cup water
• 2 teaspoons salt
• 2.5 cups all-purpose flour
• 0.25 cup butter
• 1.5 pounds bone-in chicken pieces, with skin
• 1 medium onion, chopped
• 1.5 cups water
• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 0.5 teaspoon salt
• 1 cup sour cream
• 2 tablespoons all-purpose flour

Steps

1. Gather all ingredients.
2. Make dumplings: Fill a large pot with water and bring to a boil over high heat. Mix beaten eggs, 1/2 cup water, and salt together in a large bowl until well combined.
3. Gradually stir in flour to make a stiff batter.
4. Scoop up some batter with a spoon and use another spoon to scrape it into boiling water. Repeat until several dumplings are cooking together.
5. Cook until dumplings float to the top, about 10 minutes. Remove with a slotted spoon and drain in a colander or sieve. Rinse with warm water and drain again. Repeat to make remaining dumplings.
6. Make sauce: Melt butter in a large skillet over medium-high heat. Add chicken and cook until lightly browned, 3 to 5 minutes per side.
7. Add onion and cook until translucent, 5 to 8 minutes.
8. Pour in water and season with paprika, black pepper, and salt. Continue to cook until chicken is no longer pink at the bone and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet and keep warm; leave liquid in the skillet.
9. Stir sour cream and flour together in a small bowl until well combined. Add to liquid in the skillet and slowly stir to combine. Bring to a boil, stirring constantly, and cook until thickened, 2 to 3 minutes.
10. Gently spoon dumplings into sauce and stir to coat. Cook until heated through, 2 to 3 minutes.
11. Spoon dumplings, sauce, and chicken onto serving plates.