Chicken Paprika With Dumplings

• 1 3-pound chicken
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 large onion, chopped fine
• 1 tablespoon mild paprika
• 1/4 teaspoon hot paprika
• 1 cup chicken stock
• 1 tablespoon tomato paste
• 6 to 8 tablespoons flour
• 2 large eggs
• 1/4 teaspoon salt
• 4 cups chicken stock or water
• 2 tablespoons parsley, chopped

1. Heat oven to 400 degrees.
2. Cut chicken into 8 pieces, and pat dry with paper towels.
3. Heat oil in a Dutch oven or a heavy frying pan that can go into oven.
4. Saute chicken over medium-high heat until pieces are golden brown, about 10 minutes.
5. Remove chicken with a slotted spoon, and sprinkle with salt.
6. Place onion in same pan, saute until soft.
7. Remove pan from heat, and let cool for 2 minutes.
8. Stir in mild and hot paprikas.
9. Return chicken to pan on top of onions.
10. In a small saucepan, heat chicken stock, and stir in tomato paste.
11. Bring to a boil, stirring until tomato paste dissolves.
12. Pour over chicken.
13. Place pan, uncovered, in middle of oven for around 30 minutes.
14. Turn chicken every 10 minutes or so.
15. Sauce will thicken.
16. To make dumplings, mix flour with eggs and salt until a thick dough forms.
17. In a saucepan, bring 4 cups stock to a boil.
18. Drop dumpling dough by half teaspoons into stock, simmering for about 4 minutes.
19. Dumplings are done when plumped up and firm.
20. Drain, and stir them into chicken mixture during the last 5 minutes of cooking.
21. Sprinkle with parsley, and serve.

chicken, olive oil, salt, onion, paprika, hot paprika, chicken stock, tomato paste, flour, eggs, salt, chicken, parsley

Taken from cooking.nytimes.com/recipes/12005 (may not work)