Mustard & Dill Hungarian Paprika Chicken with Dumplings

Method

1. Heat oil in a large pot. Brown chicken thighs on both sides. Remove and set aside.
2. Sauté onion and garlic until softened. Add paprika and cook for 2 minutes.
3. Stir in tomato paste and broth. Return chicken to the pot. Simmer for 30 minutes.
4. Stir in mustard and dill during preparation, after adding tomato paste.
5. In a bowl, mix flour, eggs, baking powder, and salt. Knead until smooth. Let rest for 10 minutes.
6. Roll out the dough and cut into small pieces. Drop into the simmering sauce and cook 10 minutes.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.