8 slices bacon, diced
1/4 c. finely chopped onion
3/4 c. flour
1 1/2 tsp. salt
Hungarian sweet paprika
2-3 lbs. frying chicken (pieces)
2 c. chicken broth, divided
2/3 c. milk
1 1/2 c. sour cream
Spaetzle (dumplings), recipe below

In skillet cook bacon until almost crisp; add onion and cook until transparent. Remove from skillet with slotted spoon and set aside.

Combine flour, salt and 1 1/2 teaspoons paprika. Coat chicken with mixture by shaking 2 to 3 pieces at a time in plastic bag. Reheat bacon fat in skillet and brown chicken, skin sides first.

Remove chicken and place in casserole dish. Add 1 cup of chicken broth, cover and bake at 350 degrees for about 40 minutes or until chicken is tender when pierced with fork.

In saucepan, combine remaining 1 cup chicken broth, milk and 1 1/2 tablespoons paprika and heat thoroughly. Remove from heat; with fork vigorously stir in sour cream in very small amounts. Add reserved bacon and onion. Remove casserole from oven and pour mixture over chicken making sure each piece is covered. Turn oven temperature down to 300 degrees. Cover casserole and return to oven for approximately 30 minutes, spooning sauce over chicken twice during this final cooking time.

To serve, place chicken on platter, leaving room on one end for spaetzle. Pour sauce from casserole over chicken.

SPAETZLE:

1 egg, slightly beaten
1 c. water
2 1/3 c. flour
1 tsp. salt
1/4 c. melted butter
Chopped parsley

In bowl, combine egg and water; add sifted flour and salt; batter should be thick and smooth. Combine 2 quarts water with 2 teaspoons salt and bring to boil. Spoon batter into boiling water by 1/2 teaspoon dipping spoon into water each time. After dumplings rise to surface, boil gently 5 to 8 minutes. Drain and place in warm bowl. Toss dumplings gently with melted butter and parsley. Yield: 4 to 6 servings.