Name: Chicken and Herbed Dumplings
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 6
Ingredients: 1 tablespoon oil; 2 large onions, chopped; 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic; 2 stalks celery, diced; 2 carrots, finely sliced; 1 teaspoon plus 1/2 tablespoon sweet paprika, divided; 1 and 1/2 teaspoons kosher salt; 1 teaspoon freshly ground Gefen Black Pepper; 6 chicken legs; water or Manischewitz Chicken Broth or other chicken stock, to cover; 4 eggs; 1/2 cup seltzer; 3/4 teaspoon ground Gefen Black Pepper; 1/4 teaspoon salt; 1 teaspoon finely chopped fresh rosemary or basil or 2 cubes Dorot Gardens Frozen Basil; 1 and 3/4 cups flour

Chicken and Herbed Dumplings

This is a spin off of an old Hungarian recipe that has been in my family for years. It’s comfort food at its best.

Ingredients

Main ingredients

1 tablespoon oil
2 large onions, chopped
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 stalks celery, diced
2 carrots, finely sliced
1 teaspoon plus 1/2 tablespoon sweet paprika, divided
1 and 1/2 teaspoons kosher salt
1 teaspoon freshly ground Gefen Black Pepper
6 chicken legs
water or Manischewitz Chicken Broth or other chicken stock, to cover

Dumpling Batter

4 eggs
1/2 cup seltzer
3/4 teaspoon ground Gefen Black Pepper
1/4 teaspoon salt
1 teaspoon finely chopped fresh rosemary or basil or 2 cubes Dorot Gardens Frozen Basil
1 and 3/4 cups flour

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chicken chicken legs crockpot dumplings Estee Kafra hearty Hungarian Jewish cuisine jewish food simple suppers slow cooker traditional

Directions

Preheat oil in a large, wide pot. Sauté the onions, garlic, celery, carrots, one teaspoon paprika, salt, and pepper, until beginning to soften.
Add chicken (skin side down) and let cook for two to three minutes. Turn chicken over and cook three more minutes.
Transfer entire contents of pan to a large (4- to 5-quart) slow cooker. Cover partially with water or chicken stock and then cover the slow cooker. Cook over high heat for about six hours.

Half an hour before the chicken is ready, make the dumpling batter by combining eggs, seltzer, spices, and herbs in a bowl.
Beat with a whisk and slowly add flour, constantly beating the mixture to dissolve any lumps. Refrigerate batter for 15 minutes.
When the chicken is cooked, uncover slow cooker and drop batter into the water, one teaspoonful (or less) at a time, and let cook for a few minutes before serving.

Notes:

This chicken tastes just as delicious without the dumplings.

Description:

Photography: Daniel Lailah.

Food Styling: Amit Farber.

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chicken chicken legs crockpot dumplings Estee Kafra hearty Hungarian Jewish cuisine jewish food simple suppers slow cooker traditional

Ingredients

Main ingredients

1 tablespoon oil
2 large onions, chopped
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 stalks celery, diced
2 carrots, finely sliced
1 teaspoon plus 1/2 tablespoon sweet paprika, divided
1 and 1/2 teaspoons kosher salt
1 teaspoon freshly ground Gefen Black Pepper
6 chicken legs
water or Manischewitz Chicken Broth or other chicken stock, to cover

Dumpling Batter

4 eggs
1/2 cup seltzer
3/4 teaspoon ground Gefen Black Pepper
1/4 teaspoon salt
1 teaspoon finely chopped fresh rosemary or basil or 2 cubes Dorot Gardens Frozen Basil
1 and 3/4 cups flour

Directions

Step 1 - Prepare the Chicken

Preheat oil in a large, wide pot. Sauté the onions, garlic, celery, carrots, one teaspoon paprika, salt, and pepper, until beginning to soften.
Add chicken (skin side down) and let cook for two to three minutes. Turn chicken over and cook three more minutes.
Transfer entire contents of pan to a large (4- to 5-quart) slow cooker. Cover partially with water or chicken stock and then cover the slow cooker. Cook over high heat for about six hours.

Step 2 - Make the Dumplings

Half an hour before the chicken is ready, make the dumpling batter by combining eggs, seltzer, spices, and herbs in a bowl.
Beat with a whisk and slowly add flour, constantly beating the mixture to dissolve any lumps. Refrigerate batter for 15 minutes.
When the chicken is cooked, uncover slow cooker and drop batter into the water, one teaspoonful (or less) at a time, and let cook for a few minutes before serving.

Step 3 - Credits

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Chicken and Herbed Dumplings

Directions

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