Gluten-Free Polish Chicken Paprikash with Cauliflower Dumplings

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Sweet Paprika
• 1 tsp Smoked Paprika
• 1 medium Onion
• 3 cloves Garlic
• 2 cups Chicken Broth
• 0.5 cup Heavy Cream
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 head Cauliflower
• 1 Egg
• 0.25 cup Potato Starch
• 2 tbsp Fresh Parsley

Instructions

1. 1In a large bowl, combine the 1.5 lbs of chicken thighs with 2 tbsp sweet paprika, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Toss to coat the chicken evenly.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully place the seasoned chicken thighs into the hot oil and brown them on all sides for about 3-4 minutes per side. Once browned, remove the chicken from the pot and set aside.
3. 3Add the chopped medium onion to the same pot. Cook, stirring occasionally, for about 5 minutes until the onion is softened and translucent. Add the 3 minced cloves of garlic and cook for 1 minute more until fragrant, stirring constantly.
4. 4Pour in the 2 cups of chicken broth, using a spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the liquid to a gentle simmer over medium heat (250°F / 120°C).
5. 5Return the browned chicken thighs to the pot. Cover the pot with a lid, reduce the heat to low (200°F / 95°C), and let it simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6While the chicken simmers, prepare the cauliflower dumplings. Place the 1 head of cauliflower into a steamer basket over boiling water, or boil it directly in water, until it is very tender, about 10-15 minutes. Drain the cauliflower thoroughly and mash it until smooth. In a medium bowl, combine the mashed cauliflower with 1 egg and 0.25 cup potato starch. Mix until a soft dough forms.
7. 7Bring a separate medium pot of lightly salted water to a gentle simmer over medium heat (180°F / 80°C). Carefully drop rounded spoonfuls of the cauliflower dough into the simmering water. Cook for 5-7 minutes, or until the dumplings float to the surface and are cooked through. Remove the cooked dumplings with a slotted spoon and set them aside.
8. 8Once the chicken is cooked, stir the 0.5 cup heavy cream into the pot with the chicken and sauce. Let it simmer gently, uncovered, for another 5 minutes to allow the sauce to thicken slightly. Taste and add more salt or pepper if needed.
9. 9Serve the chicken paprikash spooned over the prepared cauliflower dumplings. Garnish with 2 tbsp fresh parsley.

Substitutions

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