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This is for Marge requesting a recipe for Hungarian Chicken with Dumpling which I suspect she means Chicken Paprika with Nockely (Spaetzel) Growing up in a Hungarian family this was always a favorite. As an old family recipe my family trimmed it down to achieve more heart-healthy ingredients and it never hindered the taste. You'll love it.
it's delicious! Judie/So.Calif.

Hungarian Chicken Paprika (Csirke Paprikas)
1 whole chicken , skinned and cut up into 10 pieces
3 cloves garlic, chopped
1/2 teaspoon pepper
2 tablespoon chicken bouillon granules, or more if needed to taste (I use instead of salt)
2 tablespoons canola oil
1 large onion or 2 small onions chopped
1 green bell pepper, chopped
2 tablespoons Hungarian paprika, or more if needed (the imported Hungarian paprika is the best)

1. Preheat oven to 350F

2. Chop onions; sauté in oil on low flame for about 10 minutes in a heavy casserole dish or pot with a lid. Add garlic, green pepper, chicken granules and pepper. Continue to sauté on low heat while preparing chicken.

3. Cut up and skin chicken, cutting breasts into two.

4. Add Hungarian paprika to onion mixture starting with 2 tablespoons; adding more if a more intense color is desired. Now add chicken, tossing well so that the chicken and onion mixture are well mixed.

5. Reduce oven to 325F. Place covered into oven and bake for 1 1/2 hours. No additional moisture is required since it creates its own.

NOCKEDLY (Spaetzel or dumplings)
3-1/2 cups flour
3 egg
1-1/2 teaspoons salt
1 1/4 cups cold water

1. Bring a large pot of salted water to boil.
2. Meanwhile mix all the above ingredients. A very thick batter should be achieved.
3. When water boils; drop by small amounts on teaspoons into the water. The nokedly will rise to the top. Continue cooking for about 5 to 8 minutes
4. Gently strain cooked nokedly into a colander and thoroughly drain. Serve using some of the paprikash gravy ladled over the top to give it color and addition flavor.
ENJOY!

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