David Feherty stepped into the kitchen and got a cooking lesson from PGA TOUR player Jim Furyk. Jim showed Feherty how to make his mother’s Chicken Paprikas and now he is graciously sharing this recipe with you. Enjoy!
From Elise Furyk with changes by Linda Furyk
Chicken boulion cubes
Sour Cream-8-16 oz, depending on how much you make
1. Put enough flour in a plastic bag to coat the chicken pieces. Sprinkle salt, pepper and paprika in the flour. Shake one or two pieces of chicken at a time to coat with flour.
2. In a pot or large skillet, heat olive oil and brown the chicken. Remove chicken. Add onion, garlic and celery and sauté until clear. Add thyme, poultry seasoning, and more paprika and stir until blended. Return the chicken to the pot and cover with water. Reduce heat and add bouilion cubes. Simmer until chicken is tender.
3. When chicken is tender, remove from pot, set aside and keep warm. After removing chicken, you want enough broth to cover dumplings. More water can be added. Also, flour mixed with water can be added to thicken. (I like the broth to be the thickness of thin gravy).
4. Gradually stir in sour cream. A whisk can be used to get a smooth sauce. Simmer until heated through. Pour sauce over dumplings.
Ingredients for Dumplings:
3 Cups of Flour
½ Cup Water
1. Beat eggs and water. Add flour and salt. Beat until bubbles form.
2. Drop by teaspoonfuls into boiling water. Cook until dumplings rise to the top.
3. Drain and rinse in cold water.
1. Let sour cream come to room temperature before adding.
2. If you want more dumplings, use 1 egg per cup of flour with a few teaspoons of water.
3. A ricer can be used to make dumplings. Use the biggest holes.
4. Make dumplings a little at a time. They tend to get chewy if left in boiling water too long.