Chicken Paprikash With Potato Dumplings

[Faith] is trust in God's character and obedience to His living voice expressed in His Word. Consequently the object of faith in the Old Testament is the promise of God which awaits its fulfillment in the coming of Christ. Faith looked forward then, just as now it looks backward to its object in Christ. It is interesting to notice how this is expressed in the teaching of Hebrews that “faith is being sure of what we hope for and certain of what we do not see (Heb. 11:1).” In fact this perspective runs through the whole of Hebrews 11-Noah...Abel...Enoch...and Abraham “did not receive the things promised; they only saw them and welcomed them from a distance (vs. 13).” Even the martyrs who were commended for their faith did not receive what had been promised (vs. 39). Faith for them was hearing the testimony of God, trusting His promise, and living in the light of God's faithfulness to it.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Dutch	Chicken, Ethnic, Soups & ste	1	Servings

INGREDIENTS

4		Chicken Leg Quarters, Skin
		On
4		Skinless Breasts, 24Oz
4	T	Soft Margarine
2	c	Onion
1	c	Non-Fat Sour Cream
2		Tomatoes, Fresh Concased
		Chicken Stock As Needed
1	T	Paprika, Hungarian Sweet
		Kulonleges Paprik
		Dash, Cayenne pepper
1/2	t	Salt
		Dumplings-
3	c	Flour
12	oz	Red Potatoes, peeled and
		grated
1/2	c	Eggbeaters <<Or>>
2		Lge Eggs
1/2	t	Salt

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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5612 Calories From Fat: 2243 Total Fat: 251.8g Cholesterol: 1022.6mg Sodium: 7629.6mg Potassium: 5412mg Carbohydrates: 450.8g Fiber: 23g Sugar: 27.1g Protein: 367.2g