Chicken Paprikash

 4 large bone in, skin on chicken thighs

butter and oil

1 onion, chopped

1/2 head of cabbage, chopped

paprika

2 Tbsp flour

4 cups chicken stock

8 oz sour cream

parsley, for garnish

 

Chicken thighs should be room temperature for at least 30 minutes. Dry with a paper towel. Season both sides of thighs with salt, pepper and paprika.  In a Dutch oven pot heat 3 Tbsp butter and oil.  Place thighs skin side down on a med/low heat.  Put on lid. 

Flip chicken when golden browned to the other side.  Add onions and salt.  Take out chicken to a plate.

Add cabbage and paprika.  Add flour and mix together.  Add chicken stock and simmer.  

Put back in chicken thighs and place on top of stock (not submerged in stock). No lid to get more color on chicken.  Put in the oven to finish cooking.  

Take out chicken thighs again.  Season pot with salt, pepper and paprika again.  Take off the heat and add sour cream.  Whisk on low and add parsley.  

Add dumplings to the pot and put back in the chicken thighs. Serve

Dumplings:

3 cups all purpose flour

salt and pepper

2 eggs

1 cup whole milk

Mix together. Dough will be sticky. Wet a wooden board and scrapper and cut into a large pot of salted boiling water.  When floating on the top + 2 minutes its done. 

Recipe:  Michael Symon