4 to 5 lb. chicken, cut up
1 med. onion, chopped
4 tbsp. lard or shortening
2 tsp. salt
1/2 tsp. black pepper
1 tbsp. Hungarian paprika
1 1/2 c. water
1/2 pt. dairy sour cream
1 tbsp. cornstarch or flour

In large skillet saute onions in shortening until golden. Add seasonings, chicken and water. Cover and cook over medium heat until tender, about 60 to 90 minutes.

Shortly before serving, blend together sour cream and cornstarch. Stir into skillet and heat through without boiling. Sour cream and cornstarch may be omitted. Serve with dumplings.

Note: This recipe works well in a crock pot.

DUMPLINGS:

Beat 3 eggs. Add: 1/3 c. water 2 1/2 c. all-purpose sifted flour

Beat with spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, about 10 minutes. Serves 6 to 8.