Chicken and Dumplings My Way

Food and Prop Styling Shiri Feldman
Photography Hudi Greenberger

I accidentally once called this chicken paprikash. To all the Hungarians out there, I’ve seen the error of my ways and although your very traditional and delicious dish was absolutely my inspiration, I’ve retitled this for the sake of accuracy! Whatever you call a stewed chicken dish that has paprika and doughy clouds of goodness is up to you. But if you love edible bowls of comfort…try this!!!

SERVES 4–6

• 4 bone-in chicken breasts
• 1 cup flour
• 1 tsp + 1 Tbsp kosher salt, divided
• pepper, to taste
• 2 Tbsp extra-virgin olive oil
• 1 leek, halved lengthwise, cut into ¼-inch (0.6-cm) pieces
• 1 yellow onion, diced
• 3 ribs celery, peeled to remove fibers, cut into ¼-inch (0.6-cm) pieces
• 1 Tbsp paprika
• 3 Tbsp Tuscanini Tomato Paste
• 1 cup dry white wine
• 1½ cups string beans (I use the thin frozen ones)
• 10–12 cups chicken stock (or leftover chicken soup)

Dumplings

• 3 eggs
• 1½ tsp kosher salt
• 1 cup room-temperature water
• 2½ cups flour

Heat a large, wide pot over medium-high heat. (I use a Dutch oven for this but any large, wide pot will do!) Place flour, 1 tsp salt, and pepper in a shallow dish; mix to combine. Dust each piece of chicken in the flour mixture, making sure it’s fully coated.

Once the pot is hot, add oil and cook the chicken pieces, top side down, for 4–5 minutes. Turn chicken over and cook for another 4 minutes on the second side. Remove the chicken from the pot and place in a mesh soup bag (this will make the shredding easier later!).