Step 1

To make the paprikash, heat up the oil, season the chicken thighs with salt and pepper, and fry on both sides until light brown.

Step 2

Remove from the pan and set aside.

Step 3

Peel and chop the onions, and add them to the pan (add more oil if necessary), and fry on a low to medium heat until golden.

Step 4

Add the garlic and paprika, bring the chicken thighs back in, add the water, tomato sauce and leave to cook on a medium heat with the lid on until the chicken is cooked through and the sauce is reduced.

Step 5

Meanwhile, make the dumplings. Beat the egg well with a hand mixer until foamy, add the oil and sifted flour, and mix well to get a smooth paste.

Step 6

Bring a pan of salted water to the boil, and use a spoon to scoop out about 5-6 balls from the flour paste.

Step 7

Drop them in the water, and cook for 2-3 minutes until they triple their volume and are soft and fluffy.

Step 8

Season the sauce with salt, pepper and thyme, add the dumplings to the chicken, and garlish with fresh parsley.