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38 FOUR SEASONS BREEZE | DECEMBER 2023 • 2 pounds bone in chicken pieces, skin on • 4 Tablespoons butter • 1 medium onion, chopped • 2 Tablespoons paprika, divided, (preferably Hungarian, either sweet, hot, or smoked) • 1 to 1½ teaspoons salt (to taste) • 1-10 ounce can condensed cream soup, any flavor • 1 teaspoon flour • 1 soup can of water (may use chicken broth) • 1 teaspoon ground black pepper • 2-3 Tablespoons sour cream • ½ cup water • 1 large egg, beaten • 1/4 teaspoon salt • 1 cup all-purpose flour INGREDIENTS DUMPLINGS DUMPLINGS SAUCE DIRECTIONS 1. Remove chicken from package, wipe dry with paper towels, and place on a sheet pan. Dust chicken with 1 Tablespoon paprika and salt. 2. Melt butter in a large skillet over medium-high heat. Add chicken and cook until lightly browned all over, 3 to 5 minutes per side. Add onion and cook until translucent and starting to brown, about 5 to 8 minutes. 3. In a small bowl, mix together condensed soup, flour, water or broth, and pepper. Add the remaining Tablespoon of paprika, if using. 4. Add mixture to chicken and onions, stirring to mix well. Reduce to a simmer, cover, and continue to cook until chicken is no longer pink at the bone and the juices run clear, 30 -45 minutes or until the chicken reaches 165 degrees near the bone. Remove skillet from heat, cover to keep warm. If you have any questions, please feel free to call or text me at (951) 275-7081. Chicken Paprika The recipe this month is from Barbara Wasco. It is a hearty dish with Hungarian roots that can be served as an everyday meal or for company. This is by no means a traditional Paprikash, but is tasty and filling. Any combination of chicken pieces may be used, bone-in is best because the sauce develops a richer flavor. Boneless may be used, but be sure to shorten the cooking time to avoid overcooking the chicken. The cream soup may be any flavor such as cream of celery, chicken, or mushroom. Barbara's family prefers cream of celery. I added additional paprika to the sauce in order to give it a more pronounced paprika flavor. NOTE: I did not make the dumpling recipe because my grandmother used to serve her Paprikash over egg noodles. Prep time: 15 minutes; cook time: 60 minutes; total time: 75 minutes plus resting time. Serves 4 to 6. (recipe may be doubled — Barbara's family loves the dumplings) 1. While the chicken is cooking, bring a large pot of water to a boil over high heat. 2. In a large bowl, mix water, eggs and salt together. Gradually stir in the flour to make a stiff batter, do not over mix. Drop batter by teaspoonfuls into the boiling water. Do not overcrowd dumplings (this may have to be done in batches). Cook until dumplings float to the top, 5 to 10 minutes. Remove with a slotted spoon and drain in a colander. Repeat until batter is used. 1. To finish the sauce: Remove about ½ cup of the sauce from the pan and place in a small bowl or measuring cup with the sour cream. Mix together until well combined and smooth. Slowly add to the skillet, stirring constantly to keep lumps from forming. Cook over medium heat until thickened, about 3 minutes. 2. Gently stir dumplings into sauce, stirring to coat. Cook until dumplings are heated through, another 2 to 3 minutes. Serve. Noodles can also be used in place of dumplings as shown above

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