Chicken Stew with Dumplings - Hungarian
May 09, 2014
Categories: Chicken, Hungarian, Sunday Dinner, High Protein, Kosher, Non-Dairy, Whole Chicken, Bone-in Pieces, Chicken Dinner, more
"Adapted from the " Talk About Good" Lafayette, LA cookbook. I use Everglades seasoning instead of salt and pepper."
- Serving Size: 1 (727.7 g)
- Calories 746.4
- Total Fat - 19 g
- Saturated Fat - 4.5 g
- Cholesterol - 1056.7 mg
- Sodium - 475.4 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 7.5 g
- Sugars - 11.3 g
- Protein - 81 g
- Calcium - 142.6 mg
- Iron - 11.8 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Cut up the chicken into pieces-discard the back and giblet-sprinkle with seasoning.
In a deep, heavy pot, dissolve the paprika in crisco, over medium heat.
Place the chicken pieces in the pot and brown on all sides.
Add the onions and saute a a bit more.
Add the vegetables and cover with water.
Tightly cover the pot and simmer for 1 1/2 hours or until the chicken is very soft and falling off the bone. Add more seasoning to taste.
Beat the eggs until creamy.
Blend in the flour and salt.
Drop the dough by 1/2 teaspoonfuls ( very small) into the boiling water- dip the spoon into the hot water in-between so the dough slide off well.
Cook for 15-20 minutes or until soft.
Serve the chicken with the dumplings.
No special items needed.