Chicken Paprikash with Dumplings

Chicken paprikash:

1. Remove the skin from the chicken thighs and legs (Note 6). Chop the onion finely.4 chicken thighs + 4 chicken drumsticks
2. Cook onions: Heat the oil in a heavy-bottomed pot, large enough to hold all the chicken parts. Cook the chopped onion for 2-3 minutes or until golden. Add the sweet paprika powder and stir well to coat the onions.1 tablespoon oil + 1 medium onion + 2 teaspoons Hungarian sweet paprika powder
3. Simmer: Place the chicken parts in the pot and add the chicken stock, only 1⅓ cup/ 300 ml at the beginning. Cover the pot and cook on low heat for about 30 minutes or until the chicken is cooked through and tender.1 ⅓ - 1 ½ cups chicken stock
4. Check and stir carefully from time to time. Add the remaining stock if you think it is necessary. I usually do add it; I love the sauce.
5. In the meantime, prepare the dumplings (See below).
6. Thicken paprikash: Stir the cornstarch with a bit of water to form a smooth paste. Make a little room in the middle of the pot and stir the paste into the sauce while whisking all the time to avoid clumping. Stir carefully and cook for 1-2 minutes until the sauce thickens slightly.2 tablespoons cornstarch
7. Drain the nokedli well and add them to the chicken paprikash. Stir carefully to coat them with the sauce. Sprinkle with chopped parsley and serve.a small bunch of parsley

Dumplings (Nokedli):

1. Bring a large pot of water to a boil. Add ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer. In the meantime, make the nokedli.
2. Beat the eggs and the sour cream with a fork in a medium bowl.4 eggs + 2 tablespoons sour cream
3. Add the salt and slowly start adding the flour while beating with the fork until the mixture is smooth.½ teaspoon fine sea salt + 1½ cups all-purpose flourDepending on the size of your eggs, you might need one extra tablespoon of flour. Or ½ - 1 tablespoon less if your eggs are small. The batter should be pretty thick and slowly fall off the fork.
4. Simmer: Add the dumplings to the water using a teaspoon, which should only be half full of batter. Simmer on low heat for about 10 minutes. Drain well before adding them to the chicken paprikash.