Brown the chicken

• Season the chicken with salt and black pepper.
• Place the chicken in a Dutch oven and set the heat to medium.
• Cook until golden on both sides.

Soften the onion and garlic

• Remove the chicken to a plate and set aside.
• Reduce the heat slightly, add the onion with a sprinkle of salt and a little extra oil if needed, and cook until soft.
• Add the garlic and cook for two minutes, stirring occasionally.

Build the sauce

• Stir in the paprika, then add the flour and stir.
• Stir in the broth, scraping off the caramelised bits from the base of the pan.
• Bring to a boil.

Simmer the paprikash

• Return the chicken to the pot and cover with a lid.
• Let it simmer gently.

Temper the sour cream

• Remove the chicken to a plate and allow to cool.
• Temper the sour cream with some of the paprikash sauce.
• Carefully stir the tempered sour cream back into the sauce.

Shred the chicken and finish

• Shred the chicken once cooled and return it to the pot.
• Check the seasoning and serve with a sprinkle of fresh parsley.

Make the nokedli batter

• Bring a pot of water to the boil.
• Whisk together the eggs, water and salt.
• Stir in the flour until incorporated and the mixture resembles a thick pancake batter.

Cook the dumplings

• Dunk a tablespoon in the boiling water to prevent sticking, then scoop some of the dumpling mixture into the water and repeat.
• When the dumplings start floating, remove them with a slotted spoon.
• Add them straight into the paprikash or serve in bowls topped with the chicken.