3 lb. chicken, cut up and salt and pepper to taste
1 tsp. butter
2 tbsp. Crisco
1 med. onion, sliced
1 bay leaf
1 tsp. paprika
1 c. water
1 tbsp. flour
2 tbsp. water
1/3 c. sour cream

Wash and drain chicken; season with salt and pepper. Melt shortening and brown chicken slowly. Remove from pan and set aside. Add onion to pan and brown until tender. Add bay leaf, paprika, and water. Return chicken to pan and simmer 2 hours. Blend flour, water, and sour cream; mix. Add a little hot liquid if needed and blend well. Then stir into mixture. Cook 10 minutes longer.

Dumplings: 2 cups flour, 1 teaspoon salt, 2 eggs, and 1/2 cup water. Drop on chicken and cover. Cook 15 minutes.