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Tex Commando

I'm not angry, just outspoken

This isn’t the kind of meal we Tex’s eat often. Actually, it’s the second time in my life that I have made it. I got the recipe from, but I have made my own improvements from the original recipe, so I thought I’d share them with you. The awesome thing about this recipe is that both times I made it, I didn’t have to go out and buy anything special in order to make it. I don’t really plan ahead, so that’s a big plus!

  • 3 eggs, beaten
  • 1/2 cup water
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup butter
  • 1 1/2 pounds bone-in chicken pieces, with skin
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 medium onion, chopped
  • 2 large cloves garlic, coarsely chopped
  • 1 1/2 cups water
  • 1 tablespoon smoked sweet paprika
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  1. Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a  batter that is similar to soft bread dough. If it’s too stiff, your dumplings will be hard and gross. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain. Rinse with warm water and set aside.
  2. In a large skillet over medium-high heat, melt butter and add chicken. Cook until lightly browned, turning once. While cooking, season with salt and pepper.  Add onion to skillet and cook 5 to 8 minutes more. Add garlic and cook for a minute more. In 2 cup measuring cup, combine water, and paprika. Pour into pan and cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
  3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet**. Bring the mixture to a boil, stirring constantly, and cook until thickened.
  4. To serve, add dumplings to the sour cream/onion mixture to reheat the cooled dumplings. Pour the mixture onto a beautiful serving plate and place the chicken on top of the dumplings.

I wish I had some crusty bread to sop up the extra sauce, so be sure to serve it with that. Also, don’t forget a veggie. Make sure it’s something super healthy and steamed. That way, you won’t feel too bad eating this super rich meal.

**The last time I made this, I had cook the chicken for what seemed like forever, so there wasn’t much liquid in the pan. If this shit happens to you, just add more water before you  mix in the sour cream. Duh!


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