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Published: Tuesday, 2/6/2007

Chicken Paprikas

For the chicken:

1 onion, chopped

4 tablespoons shortening

1 tablespoon paprika

Salt to taste

4 to 5-pound chicken, disjointed

1 cups water

pint sour cream

For the dumplings:

1 cup sifted flour

1 teaspoon salt

2 beaten eggs

cup milk

3 ounces butter, melted

To prepare chicken: Brown onion in shortening; add seasonings and chicken. Brown 10 minutes. Add water, cover and simmer slowly until tender. Remove chicken. Add sour cream to sauce and mix well. Add dumplings. Arrange chicken on top. For more gravy, add pint sweet cream to sour cream.

To prepare dumplings: Mix flour, salt, eggs, and milk. Scrape bits or teaspoonfuls from a plate into boiling water or use dumpling maker. Cook 15 minutes. Rinse with cold water and drain. Add melted butter. Serve hot with chicken paprikas and gravy.

Source: Centennial Cookbook, Calvin United Church of Christ



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