Recipe courtesy of Linda West Eckhart
Paprika Chicken with Saffron Dumplings
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 894
- Total Fat
- 62
- Saturated Fat
- 16
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 58
- Cholesterol
- 319
- Sodium
- 918
Ingredients
1 tablespoon vegetable oil
10 chicken thighs, or bone-in breasts, if preferred
2 stalks celery, chopped
1 carrot, julienned
1 medium onion, chopped
2 cloves garlic, finely chopped
3 tablespoons paprika
2 (15 1/4-ounce) cans chicken broth
1 cup water
Freshly ground pepper, to taste
For dumplings:
1/3 cup milk
1/2 teaspoon saffron threads
1 cup pastry flour or soft-wheat all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons vegetable shortening or margarine
1/2 cup finely chopped fresh flat-leaf parsley, for garnish
Directions
- Heat oil over medium heat in a large Dutch oven for 1 minute. Add chicken, skin-side down, and brown for about 5 minutes per side. Remove from pan and add celery, carrot, onion, garlic and paprika. Cook for 5 minutes, or until onion is translucent. Add broth and water, then return the chicken to the pan. Pepper generously. Simmer, covered, for 45 minutes.
- Meanwhile, warm the milk and saffron threads for one minute on stovetop over medium heat or in microwave. The milk will turn yellow. In a food processor, or with your fingers, quickly combine flour, baking powder, and shortening. Remove blade from bowl and gently mix in saffron milk. Gather dough into a ball and flatten it out into a 1-inch thick disk. Cover with plastic wrap and refrigerate until just 20 minutes before use.
- After dough has chilled, place it on a lightly floured surface and cut into 12 rectangular pieces with a sharp knife. Just 15 minutes before serving, slip dumplings into the simmering soup. Cover and cook just below a boil until dumplings puff up and float to top. Carefully ladle some soup with 2 thighs and 3 dumplings into each bowl. Garnish with a little chopped parsley.