Chicken Stew with Dumplings - Hungarian
Recipe: #12532
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."
Original is 4 servings
Ingredients
-
-
- DUMPLINGS
-
-
-
-
Nutritional
- 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
Step 1
Cut up the chicken into pieces-discard the back and giblet-sprinkle with seasoning.
Step 2
In a deep, heavy pot, dissolve the paprika in crisco, over medium heat.
Step 3
Place the chicken pieces in the pot and brown on all sides.
Step 4
Add the onions and saute a a bit more.
Step 5
Add the vegetables and cover with water.
Step 6
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.
Step 7
Dumplings;
Step 8
Beat the eggs until creamy.
Step 9
Blend in the flour and salt.
Step 10
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.
Step 11
Cook for 15-20 minutes or until soft.
Step 12
Serve the chicken with the dumplings.
Tips
No special items needed.
0 Reviews
You'll Also Love
