INGREDIENTS

INSTRUCTIONS

Melt soft margarine (I prefer Brummel & Brown) in dutch oven over low to
medium heat. Add paprika and brown. Add onion, cook until transparent. Add
chicken and brown slightly on both sides. Add tomatoes (concased) (You may
substitute canned of tomatoes.) Add chicken stock to cover, along with salt
and cayenne pepper. Simmer, covered, for 1 1/2 to 2 hours, until chicken is
falling off the bone. Remove chicken from pot, debone, remove skin from leg
quarters, and replace meat. Bring paprikash back to simmer, stir in sour
cream and warm through. Serve over dumplings.
Dumplings:
Bring water to a boil in large stock pot. (You may salt the water but it
isn't necessary) Mix ingredients to create a batter of medium consistency.
Place batter on plate and, using a knife, cut "chunks" off and drop into
boiling water. Remove dumplings with slotted spoon as they rise to the
surface, and drain in colander.
NOTES : NOTE; Butter, bacon fat, lard or the shortening of your choice can
be used in place of margarome for those who don't worry about
fat-cholesterol. The original recipe called for lard, my grandmother
modified that to bacon fat -- about 50 years ago. In the dumpling batter
the egg beaters are used in place of two large eggs, which you may prefer
if not worried about cholesterol. And, of course, regular sour cream and
skin-on chicken breasts are the preference in the original recipe.
Recipe by: rec.food.recipes Posted to MC-Recipe Digest V1 #604 by Bill
Spalding <billspa@icanect.net> on May 11, 1997

A Message from our Provider:

“There’s a limit to God’s patience”