Chicken Paprikash Recipe courtesy Wolfgang Puck 4 (12-ounce) chicken breasts or 4 half-chickens Salt and freshly ground black pepper 3 tablespoons sweet paprika 2 tablespoons flour 1/4 cup peanut oil 4 cups onions, thinly sliced 2 tablespoons minced garlic 1 teaspoon cumin seeds, toasted and ground 2 tablespoons tomato paste 1 cup tomato, concasse 2 tablespoons minced marjoram leaves 1 teaspoon minced thyme leaves 1 bay leaf 2 tablespoons balsamic vinegar 1 cup dry white wine 2 cups chicken stock 1/4 cup heavy cream 2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips 2 tablespoons minced parsley leaves 2 tablespoons creme fraiche Napkin Dumplings, recipe follows Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray. Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender. Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche. Servietten Knudel (Napkin Dumpling): 2 ounces butter 1 1/2 teaspoons minced garlic 1 small onion, minced 1 loaf white bread, crust trimmed 2 teaspoons minced thyme 2 teaspoons minced chives 1 teaspoon minced parsley 1/4 cup flour 1 egg, lightly beaten 1/4 cup milk Salt and pepper Freshly ground nutmeg, to taste Preheat the oven to 250 degrees F. In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color. Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour. In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste. Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil. Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks. Yield: 6 servings Yield: 4 to 6 servings Prep Time: 40 minutes Cook Time: 1 hour 30 minutes Difficulty: Medium