About 5 lb. chicken
1/4 c. shortening
1 1/2 c. chopped onion
Salt & pepper to taste
1 1/2 tsp. Hungarian paprika
2 c. water
1 1/2 c. sour cream

Skin chicken and cut into pieces. Put shortening in large cast iron skillet and saute onions (do not brown). Add salt, pepper and paprika; mix well. Add chicken and fry. Add water and cover. Bake for 1 1/2 to 2 hours over low heat until chicken is tender. Remove to platter and keep warm.

Over medium heat, stir sour cream into juices, using wire whisk to blend. Pour sour cream mixture over chicken and dumplings or place chicken and dumplings into the mixture.