Chicken Paprikash with Herbed Dumplings

This is a wonderful fall chicken and veggie meal. It freezes well for another day.

It also travels well if carried and stored safely in a crock pot or electric oven. (take an extension cord just in case) The first time I made this, we made a double batch and took it in the electric oven to a family gathering. It served the "multitudes" warmly on that cool fall day. There were no left overs, and my husband still complains he didn't get seconds :)

It is still a family favorite.

Ingredients:

• 2 1/2 - 3 pounds chicken breasts (and thighs if preferred)
  
• 1 1/2 tablespoons margarine
  
• 1 1/2 teaspoons minced garlic
• 1 1/2 tablespoons vegetable oil (or olive oil)
• 1 cup chopped onion
• 2 teaspoons to 2 tablespoons sweet Hungarian paprika
• dash salt
• 2 cups of chicken stock
• 2 cups of chopped carrots and celery

Method:

Brown the chicken pieces in butter, garlic and oil.














Remove from fry pan and put in crock pot.















Add veggies to same fry pan and caramelize for a few minutes to bring out the sweetness in the carrots. Note: Add extra carrots for this recipe as they disappear very quickly!

Add veggies to the crock pot.















In the same fry pan, add the onions and paprika and saute until the onions begin to turn transparent. Pour the chicken stock over the onions and bring to a boil.















Carefully pour the broth and onion mixture over the chicken and veggies in the crock pot. Allow to cook on low for 4-6 hours. During the last 1/2 hour top with dumplings and continue to cook until the dumplings are light and fluffy.

Here is the dumpling recipe:

• 2 cups flour
• 3 beaten eggs
• 1/2 to 2/3 cup milk
• 1/2 teaspoon baking powder
• dash salt
• 1/4 cup each onion flakes, chopped fresh parsley or green (or yellow) pepper

Beat the eggs, add the milk and then add the dry ingredients. Stir only until moistened. Drop by spoonfuls onto the boiling chicken "stew".















Cook for approximately 15-20 minutes.