Cindy's Supper Club by Cindy Pawlcyn

Author:Cindy Pawlcyn [Pawlcyn, Cindy]
Language: eng
Format: epub
ISBN: 978-1-60774-207-4
Publisher: Ten Speed Press
Published: 2012-05-14T20:00:00+00:00

Clockwise, from left: Diotorta, Mushroom Fritters, Paprika Chicken

PAPRIKA CHICKEN

WITH BUTTERED EGG DUMPLINGS

This comes together nicely if you cook the chicken, slip it into a warm oven, and then finish the sauce and boil the dumplings. If you are short on time, you can simplify the recipe by serving store-bought egg noodles in place of the dumplings, but do try the dumplings at least once. This dish makes a nice main course, accompanied with a green salad. | SHOWN HERE | SERVES 6

6 CHICKEN DRUMSTICKS, SKINNED IF DESIRED

6 CHICKEN THIGHS, SKINNED IF DESIRED

SEA SALT AND FRESHLY GROUND BLACK PEPPER

2 TABLESPOONS OLIVE OIL

1 LARGE YELLOW ONION, SLICED

1 RED BELL PEPPER, STEMMED, SEEDED, AND SLICED LENGTHWISE

3 TO 4 TABLESPOONS HUNGARIAN PAPRIKA

⅛ TO ¼ TEASPOON CAYENNE PEPPER

½ CUP WATER

1 LARGE TOMATO, PEELED AND DICED

DUMPLINGS

2 EGGS

¾ CUP WATER

2 TABLESPOONS OLIVE OIL

½ TEASPOON SEA SALT

2⅓ CUPS ALL-PURPOSE FLOUR

½ TEASPOON BAKING POWDER

2 TABLESPOONS SOUR CREAM

MELTED UNSALTED BUTTER, FOR DRESSING THE DUMPLINGS

2 TO 3 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES, RINSED AND SQUEEZED DRY, FOR GARNISH

1 GREEN BELL PEPPER, STEMMED, SEEDED, AND CUT INTO RINGS, FOR GARNISH

Season the chicken pieces with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook, turning as needed, until lightly browned on both sides. Transfer the chicken to a plate to drain. Add the onion and red bell pepper to the pan and stir to coat with the oil. Decrease the heat to medium, cover, and sweat for 20 to 30 minutes, until the onion is tender and translucent but not browned. Uncover and stir occasionally and decrease the heat to low if the onion starts to brown.

Stir in the paprika and cayenne and cook, stirring, for 1 minute longer. Return the chicken to the pan and stir in the water and tomato. Adjust the heat to maintain a simmer, cover, and cook for about 30 minutes, until the chicken is opaque throughout.

While the chicken is cooking, make the dough for the dumplings. In a big bowl, whisk together the eggs, water, olive oil, and salt until blended. In a separate bowl, stir together the flour and baking powder. Add ½ cup of the flour mixture to the egg mixture and whisk until blended. Then add the remaining flour mixture and mix with a wooden spoon until you have a smooth, thick dough that holds together and can be rolled out. You may need to turn the dough out onto a floured work surface and knead it a few times for it to come together. If it is too wet and sticky, add a little more flour, a tablespoon at a time.

Lightly flour a large baking sheet or tray. On a lightly floured work surface, roll out the dough into a large rectangle or square ¼ to ⅓ inch thick. (You may find it easier to divide the dough in half and roll out half at a time.) Using a sharp knife or a bench (or board) scraper, cut the dough into

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