Chicken Poppercosh Recipe

• 2 tbsp. oil
• 1 whole chicken
• 1 med. onion
• 3/4 pt. lowfat sour cream
• 3-4 tbsp. flour
• 1 c. flour
• 1 egg
• 1/2 teaspoon salt
• Water
• Chicken bouillon to taste
• Salt to taste
• Pepper to taste
• Paprika (sufficient to color)

1. Boil whole chicken till it's done.
2. Remove from water, cold, then debone and cube.
3. In a fresh pot, saute/fry onion, minced fine, oil and paprika.
4. Add in chicken, water (sufficient to cover chicken, about 1/2 the pot), chicken bouillon, salt and pepper.
5. Fold in a small bowl, 1/2 to 3/4 pint lowfat sour cream, 3-4 Tbsp.
6. flour, 3/4 c. water.
7. Add in to chicken mix, bring everything to a boil and simmer for 5 min.
8. At this time, add in more bouillon, salt or possibly pepper as needed for flavoring.
9. To make the dumplings, mix 1 c. flour (be sure to use plain, NOT self-rising), 1 egg, and about 1/2 tsp.
10. salt and use sufficient water to make mix pasty, not soupy (about 1/2 c.).
11. Take a tsp.
12. of dumpling mix and drop into boiling water.
13. When done, drain and add in to chicken mix.
14. Add in as many of these as you want, depending on your preference.

oil, chicken, onion, sour cream, flour, flour, egg, salt, water, chicken bouillon, salt, pepper, paprika

Taken from cookeatshare.com/recipes/chicken-poppercosh-39014 (may not work)