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Firefighter Brian G.                     

Yield:  Serves 5

Prep time: 45 minutes

Total time: 2 hours 15 minutes


1 frying chicken cut into eight pieces or 6-8 chicken thighs bone in.

1 large onion chopped

1 cup carrots sliced

½ cup celery chopped

4 tbsp butter

1 tbsp Hungarian paprika

1 ½ cups water

½ pint sour cream


3 eggs beaten

3 cups all-purpose flour

1 tbsp salt

½ cup water


Season chicken with salt and pepper to taste. In a large skillet with butter brown chicken for 2-3 minutes per side. Remove chicken from skillet and add onion, celery, and carrots again seasoning to taste with salt and pepper. sauté onion, celery, and carrots until onions are translucent. Remove pan from heat and add paprika and mix well. Add chicken pieces and return pan to stove. Add water, cover and simmer over low heat until chicken is tender (about 1 ½ hours). Stir in sour cream and heat thoroughly without boiling. Add dumplings at end and serve.


Combine ingredients and beat with spoon until smooth. Drop mixture by teaspoon into boiling salt water. Cook until dumplings float (approximately 10 minutes). Drain dumplings and rinse with cold water. Add to Paprika Chicken.

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