Chicken Paprika, An Old Fashioned Favorite
One of my jobs as The Tipsy Housewife is creating recipes for a 97 year old family business called Chateau Dumplings. Chateau Dumplings is based in the Chicagoland area and makes Czech inspired bread and potato dumplings. If you have been to Prague in the Czech Republic, you may be familiar with Czech bread dumplings, or Knedliky as they are called in the Czech Republic. They look like slices of bread, but they are a different texture, served steamed and have a similar texture to Asian Bao Buns. These bread dumplings are served all over the Czech Republic with dishes that are heavy on gravy or sauces. They are used to soak up all the delicious flavors of sauces and gravies and allow you to eat them in a more sophisticated way then licking your plate.
The Chateau Bread Dumplings are the only kind on the market sold on a national level in most major grocery stores. They are sold in most major grocery stores. If you can’t find them and don’t want to order them online, you can serve this dish with egg noodles or rice or even mashed potatoes.
I found this recipe for Chicken Paprika on the back of one of the vintage boxes of bread dumplings. Customers are always asking us for this old fashioned recipe so I decided to give it a try. I am so sorry I waited so long to make it. It was delicious. It is creamy, savory and the spice is perfection. Don’t let the addition of Cayenne intimidate you. The sour cream cools the heat, so it isn’t burn your mouth heat. The chicken in this recipe comes out so savory and juicy. This recipe is also easy enough for a weeknight meal but special enough for an occasion or a weekend meal.
Here Is A Clickable, Printable Recipe
- 1 box of CHATEAU Bread Dumplings
- 1 frying chicken, cut up
- 1 tsp. Paprika
- ¼ tsp. salt
- ½ c. chopped onion
- ¼ c. chopped green or red pepper
- ¼ c. chopped celery
- ½ tsp. parsley
- 2 c. chicken broth
- 1 Tb. Paprika cayenne pepper
- 3 TB, Flour
- 1 C. Sour cream
- Season chicken with salt and paprika.
- Brown lightly in butter in a large frying pan.
- Add chopped vegetable’s and parsley, cover and cook slowly 5 minutes or until onion is soft.
- Add chicken broth, paprika and a dash of cayenne and simmer covered for 30 minutes.
- Combine flour with sour cream until smooth. Pour over chicken and stir until sauce thickens. Do not boil sauce.
- Serve with Chateau sliced bread dumplings
I hope you enjoy this recipe as much as I do!