A comforting Hungarian dish featuring tender chicken in a creamy paprika sauce served with homemade dumplings.
Heat the butter in a large pot over medium heat.
Using butter adds a rich flavor to the base of the dish.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onions from burning.
Stir in the paprika and cook for 1 minute to release its aroma.
Be careful not to burn the paprika as it can turn bitter.
Add the chicken pieces and pour in the chicken broth.
Ensure the chicken is fully submerged in the broth for even cooking.
Bring to a boil, then reduce the heat and simmer for 45 minutes.
Cover the pot to retain moisture and cook the chicken thoroughly.
In a mixing bowl, combine the flour, eggs, salt, and pepper to form a thick batter.
The batter should be thick enough to hold its shape when dropped into the broth.
Drop small spoonfuls of the batter into the simmering broth to make dumplings.
Cook the dumplings in batches if necessary to avoid overcrowding.
Once the dumplings float to the surface, they are cooked.
Remove the dumplings with a slotted spoon to ensure they are fully cooked.
Stir in the sour cream to the broth to create a creamy sauce.
Mix the sour cream thoroughly to prevent curdling.
Serve the chicken and dumplings with the creamy sauce.
Garnish with fresh parsley for a pop of color and flavor.
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