Chicken Paprikas

Being part Hungarian, one our favorite dishes is Chicken Paprikas.   One of the gifts that I received from my grandma for my shower was the Secrets of Hungarian Cookery, 180 Hungarian Favorites cookbook.   The original recipe calls for the chicken to be fried and then cooked on the stove or in an electric fry pan.  I have found it easier to bake in the oven, and have changed the recipe slightly to incorporate some Polish elements that my husband loves.

Ingredients:
1 onion chopped
1 T paprika
1 cut up whole chicken, or drumsticks and chicken breasts on the bone
1 15 oz. can chicken broth
1 15 oz. can stewed tomatoes
salt
pepper
8 oz. sour cream
1 T flour

Preheat oven to 375.   Spray a roasting pan with non-stick cooking spray.   Place chicken in the pan, add cut up onion, salt and pepper to taste, sprinkle 1 T paprika on the chicken and then add the can of stewed tomatoes and chicken broth.   Bake for 45 min to 1 hour, until chicken is done.   While chicken is roasting in oven, make dumplings  (see below).  As a side note, our family of 4 generally goes through a double batch of dumplings with dinner.

Remove chicken to a platter and cover with foil to keep warm.   Strain broth and drippings to a saucepan, to use as a base for the gravy.  Over low heat, add 1 tsp paprika and 8 oz. of sour cream.  To slightly thicken the gravy, add 1 T flour. Whisk until smooth.    Serve over chicken and dumplings.

Dumpling recipe:
1 C flour
2 eggs
1/2 c milk
1 tsp salt

Mix the above ingredients together.   Either use a dumpling maker or scrape bits into a pot of boiling water.  Cook for 15 minutes, stirring often.  Rinse with cold water and drain.   Add 1-2 tsp of butter.