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5tbsp sunflower oil
4 large onions, roughly sliced
3 tbsp best-quality Hungarian sweet paprika
8 skin-on chicken thighs
1 green pepper, sliced lengthways
1 tomato
1 tbsp cornflour
3/4 cup soured cream
Sea salt and freshly ground black pepper
For the Dumplings:
2 cups plain flour
Pinch of salt
2 large free-range eggs
75ml sunflower oil
4 large onions, roughly sliced
3 tbsp best-quality Hungarian sweet paprika
8 skin-on chicken thighs
1 green pepper, sliced lengthways
1 tomato
1 tbsp cornflour
200ml soured cream
Sea salt and freshly ground black pepper
For the Dumplings:
300g plain flour
Pinch of salt
2 large free-range eggs
Make this spice mix in larger amounts and store it in a jar and you’ll never be too far away from a fresh, sizzling plate of chicken wings. If there are any leftovers (unlikely!) then pop them in a lunch box or pack them up for a picnic – they’re just as good cold as they are hot. Click here for more recipes from Schwartz.