Chicken Paprikash With Dumplings

• 2 (3 lb.) chickens, cut up (legs, breasts, thighs)
• 2 tsp. salt
• 2 tsp. paprika
• 1/2 c. margarine (1 stick)
• 2 medium onions, chopped
• 1 tsp. paprika
• 2 c. chicken broth
• 1 pt. sour cream
• 1/2 c. water
• 1/4 c. flour

1. Sprinkle chicken parts on all sides with salt and 2 teaspoons paprika.
2. Melt margarine in large skillet; add chicken.
3. Saute until golden.
4. Turn pieces; add onion.
5. Sprinkle with 1 teaspoon paprika.
6. Simmer, covered, 20 minutes.
7. Add 2 cups broth; cook slowly, covered, until tender.
8. Remove chicken; keep warm.
9. Blend sour cream, 1/2 cup water and flour until smooth.
10. Gradually add to broth in skillet.
11. Cook and stir over low heat until thickened. Return chicken to sauce.
12. Keep on low heat, uncovered, until serving time.
13. Serves 6 to 8.

chickens, salt, paprika, margarine, onions, paprika, chicken broth, sour cream, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345454 (may not work)