![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
This is a Hungarian recipe Csirke Paprikas Galuskaval. It's also an October recipe, and I meant to make it last when I had bell peppers from the CSA, which would have been October, but I only had frozen chicken and blah blah blah that didn't happen. So, i'm cheating and making it not only in November, but without bell peppers (since I don't like them, I can't bring myself to go buy some to make this recipe) and with previously made tomato sauce instead of fresh plum tomatoes, though I am pretty sure the sauce is from a batch I made with peppers, so that's something.
Anyway, the chicken stew part with all the paprika and not a lot of liquid, right up my alley. Really really good. Though I think I might need to get a bigger pan or start making half recipes because browning a whole chicken (cut into serving pieces (which I am interpreting as cut into quarters because the recipe supposedly serves 4) in one layer barely fits in my chef's pan. Possibly my chickens are bigger than the recipe calls for, I don't bother to weigh them.
The dumpling part is pretty simple - once again very biscuit like although my dough ended up more like a batter, but they ar dropped into water and simmered before being added to the stew, so maybe that's just what a "very moist dough" is supposed to be. Actually, it's got both an egg and butter in it, so sort of halfway between pasta and biscuit, but wetter than either. And no leavening. The batter reminds me of something, maybe muffins? Also, the recipe says it makes about 16 dumplings and I ended up with at least 24, so maybe that was too much liquid somehow. I did use one of my larger eggs.
Regardless, quite tasty! I love the way the chicken came out and the dumplings are a nice variation. I may even try it with the peppers some time. Not quite a one pot meal, but it all ends up in one pot, so easy to pack up leftovers.
November has so any delicious sounding recipes, I am going to have to step up my dumpling production!
Anyway, the chicken stew part with all the paprika and not a lot of liquid, right up my alley. Really really good. Though I think I might need to get a bigger pan or start making half recipes because browning a whole chicken (cut into serving pieces (which I am interpreting as cut into quarters because the recipe supposedly serves 4) in one layer barely fits in my chef's pan. Possibly my chickens are bigger than the recipe calls for, I don't bother to weigh them.
The dumpling part is pretty simple - once again very biscuit like although my dough ended up more like a batter, but they ar dropped into water and simmered before being added to the stew, so maybe that's just what a "very moist dough" is supposed to be. Actually, it's got both an egg and butter in it, so sort of halfway between pasta and biscuit, but wetter than either. And no leavening. The batter reminds me of something, maybe muffins? Also, the recipe says it makes about 16 dumplings and I ended up with at least 24, so maybe that was too much liquid somehow. I did use one of my larger eggs.
Regardless, quite tasty! I love the way the chicken came out and the dumplings are a nice variation. I may even try it with the peppers some time. Not quite a one pot meal, but it all ends up in one pot, so easy to pack up leftovers.
November has so any delicious sounding recipes, I am going to have to step up my dumpling production!