I've always been the type of person who was afraid to try new things.  Yes, I'm the one that orders the same thing over and over and over again when I go out to a restaurant because I know I won't be disappointed.  Over the years I have been a little more adventurous in trying new foods and many of them I found out I love!

My brother-n-law on my husband's side of the family is Hungarian and he is a very good cook.  His family came from Hungary a generation or two ago and he has learned the language but also the knowledge of Hungarian food.  He introduced us a couple years or so ago to a awesome Hungarian Sausage.  It is wonderful and a must have at family gatherings.  One Christmas, he cooked a meal for us that was very good.

I don't remember what that meal was, but I did find a recipe that has Hungarian Roots so I thought I would try it.  We absolutely loved it!  It has dumplings in it, and I have not made those before so the one main bit of advice for this recipe would be for you to make the dumplings very small when cooking them because they get big when you boil them in the water.  Also, you might want to cook it for longer too.  Test one to see if it is done, the first time around.  Then again, if you don't like dumplings, just substitute a thick noodle instead and it will taste just as good!

Chicken Paprikash

Ingredients

• 3 eggs, beaten
• 1/2 cup water
• 2 1/2 cups all-purpose flour
• 2 teaspoons salt
•  
• 1/4 cup butter
• 1 1/2 pounds bone-in chicken pieces, with skin {I used boneless skinless chicken breast}
• 1 medium onion, chopped
• 1 1/2 cups water
• 1 tablespoon paprika
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup sour cream

Directions

1. Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
2. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
4. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.