2 tbsp. flour
1 c. sour cream
2 tbsp. salad oil
1 c. chopped onion
2 tbsp. paprika
3 1/2 lb. chicken cut into pieces
2 c. water
2 chicken bouillon cubes
3/4 tsp. salt
1/8 tsp. pepper

In a small bowl stir flour well with sour cream; set aside. In large heavy skillet heat oil. Add chicken and brown on all sides. Remove chicken, add onions to drippings and saute until translucent, about 5 minutes. Stir in paprika. Add water, bouillon cubes, salt and pepper. Stir until bouillon cubes are dissolved. Stir in sour cream mixture. Return chicken to skillet; cover and simmer 20 minutes.

DUMPLINGS:

1 c. buttermilk baking mix
1/3 c. milk
2 tbsp. chopped chives
10 pkg. frozen green peas

Meanwhile, in a small bowl combine baking mix and milk; stir in chives. Push chicken pieces aside and drop dumpling mix in 4 large spoonfuls, several inches apart. Simmer uncovered 10 minutes; add peas, cover and cook 10 minutes more. Makes 4 servings; about 755 calories each.