Chicken Galanta Style

Galántai csirkecomb

4 chicken legs
bunch of dill chopped
1 1/2 cups sour cream
2 Tbs lard
1 onion chopped
salt to taste
paprika

Dumplings:
1 Lb curd cheese
2 eggs
4 oz semolina
salt
chopped dill

Sauté onion in lard for a few minutes then add a handful of dill and paprika and sauté for a few minutes more. Add chicken legs and enough broth or water to cover and simmer till tender. Remove legs from sauce and thicken with half of the sour cream mixed with flour. Bring sauce back to a simmer and salt to taste. In another pot boil some water for the dumplings. Put curd through sieve and mix in the eggs, a little salt, a small handful of dill, and the semolina. Work into a dough and form round balls (roughly the size of a golf ball) and drop them into the boiling water and cook them 20-30 minutes after the float to top. Place dumpling on plate next to chicken and pour sauce over chicken and dollop sour cream on dumplings.



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