Chicken Paprikash with Homemade Dumplings

In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil.

Season the chicken thighs with salt and pepper, then place them in the hot skillet.

Brown the chicken on both sides until golden, then remove from the skillet and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and sauté until softened.

Add the minced garlic and cook for another minute until fragrant.

Stir in the sweet paprika and hot paprika, cooking for about 30 seconds to toast the spices.

Transfer the onion and spice mixture to a large Dutch oven or pot. Pour in the chicken broth and the hand-crushed plum tomatoes.

Return the browned chicken thighs to the pot, nestling them into the sauce.

Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 1 hour, or until the chicken is very tender.

While the chicken is cooking, prepare the dumplings. In a medium bowl, combine the flour, eggs, and salt.

Gradually stir in the water until a shaggy, sticky dough forms. Do not overmix.

Bring a separate large pot of salted water to a rolling boil.

Using a bench scraper, knife, or spätzle maker, scrape small pieces of the dough directly into the boiling water. Cook until the dumplings float to the surface, about 2-3 minutes, then remove with a slotted spoon.

Once the chicken is tender, remove it from the pot and shred the meat using two forks. Discard any bones if present.

To temper the sour cream, whisk a few spoonfuls of the hot sauce from the pot into the sour cream until smooth. This prevents it from curdling.

Stir the tempered sour cream and the heavy cream into the sauce in the pot.

Return the shredded chicken to the pot and stir to combine. Heat through gently.

Serve the chicken paprikash over the warm dumplings and garnish with fresh chopped parsley.