My Lime Green Kitchen

One night on TV I saw this dish being made but there was no recipe.  I’ve searched and tried a couple of versions and came up with this one that we loved.  Feel free to add more or less of the spices — build it to suit your own tastes.  Many of the recipes I found showed serving this over noodles so if you don’t want to make the potato dumplings, just boil a package of noodles!

This recipe looks a lot harder than it is. It was harder for me to take all the pictures and write all these words than it is to make the darned recipe!

Chicken Preparation:

1 whole chicken, cut up
1 small onion, sliced

The night before you plan to serve:
Season chicken with salt, pepper, garlic powder (anything else you want to add). Pour 1/4 cup oil over the chicken. Refrigerate overnight.

The day of serving:
Slice onion and place in 9″ x 13″ baking pan. Place chicken on top of onions.

Bake uncovered at 350° for 1 hour.

Ingredients for Potato Dumplings:

1-1/2 c. mashed potatoes – make sure there are no lumps or use instant mashed potatoes
2 eggs
1/2 c. sour cream
Flour
2 cups bread crumbs
1/2 stick butter

Directions for Potato Dumplings

Make the mashed potatoes and season them with salt and pepper. You may want to add just a little more salt than you would for regular mashed potatoes. By the time you add in the flour, they end up needing a bit more salt.

Stir in the eggs and sour cream. Turn out onto a floured surface, adding flour and kneading til the dough is just a bit sticky but can be worked with.

Pinch off little marble sized balls. Roll in the palm of your hand almost like a tootsie roll. Drop into boiling salted water and gently boil until the float. Remove from water as soon as they float. Drain on paper towels. Place in buttered casserole dish.

Melt the butter. Stir in bread crumbs. Spread over dumplings. Set aside for now.

Ingredients for Sauce:

¼ c. olive oil
1 chopped onion
1 chopped green pepper
3 cloves garlic, chopped
1 can tomato paste (I used about 1/2 cup of double strength tomato paste in a tube)
2 cans chicken broth (I used one quart of home canned smoked chicken broth)
1 tsp. black pepper
½ tsp. marjoram
1 tsp. paprika
½ tsp. red pepper flakes
1 tsp. garlic powder
1 T. beef boullion granules
1 T. chicken boullion granules
2 bay leaves
3 T. flour
1 c. sour cream

Directions for Sauce:

Saute onion, garlic and bell pepper in olive oil. Add tomato paste, chicken broth, boullion and spices.

Simmer slowly for about  an hour. If too much of your liquid cooks out, add 1 cup (or more if needed) of water.

NOTE:  Stick the potato dumplings in the oven at 350º for 30 minutes.

Add cooked chicken to sauce and simmer for another half an hour.

Remove chicken.

Mix flour with 1 cup cold water. Stir into sauce and continue simmering and stirring til sauce thickens.  Stir in sour cream and continue stirring til dissolved.  Return chicken to sauce. Serve immediately or keep warm til time to serve.

To serve, place potato dumplings in bowl. Spoon meat and sauce over dumplings.

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