2-4 lbs. chicken pieces
2 lg. onions, chopped
2 tbsp. butter
1 tbsp. paprika
1 1/2 tsp. salt
Dash of pepper
2 chicken bouillon cubes
1 qt. hot water
1/4 c. flour
2 c. half & half

DUMPLINGS:

6 eggs, beaten
6 c. flour
1 tbsp. salt
1 c. water

Fry onions in butter until onions are partially cooked. Add paprika and stir until color is well saturated in onions. Add chicken pieces and stir well. Add salt and pepper and stir again.

Dissolve bouillon cubes in the hot water, then add to the chicken. Cook slowly for about 1 1/2 hours. If water boils down, add more water accordingly. Shake together in a gravy shaker, the flour and half & half until smooth.

Remove chicken to a platter, then add the flour, half & half mixture to the chicken broth. Cook a few minutes more, very slowly. In order to get desired thickness of sauce, it may be necessary to mix together and add additional amounts of flour and half & half.