Eva.s Chicken Paprikash

2 1/2 to 3 1/2 lbs frying chicken
4 Tbsp shortening of your choice
black pepper and salt, to taste
5 Tbsp sweet Hungarian paprika
1 cup finely chopped onion
3 Tbsp tomato puree (I use ketchup!)
2-3 cloves garlic
1 tsp salt
1 cup chicken stock or water or 1/2 and 1/2 with wine
1 cup sour cream

Sprinkle the chicken pieces with salt, black pepper, and 1 Tbsp paprika.
Melt 4 Tbsp fat in a heavy sautee pan. When the fat is hot, add the
chicken pieces and saute quickly over medium heat until meat turns white
and is firm to the touch. Remove chicken to roasting pan.
Increase the heat and add the chopped onion, 2 Tbsp paprika, tomato puree,
and the garlic cloves, which has been mashed with the 1 tsp salt. Stir all
ingredients until the fat sizzles. Add 1 cup stock, cover the pan and cook
until the onions become pulpy.
Add to the sauteed chicken in the roasting pan. Sprinkle with 2 Tbsp
paprika and salt and pepper. Bake at 250-275 for approx. 1 3/4 hours.
Remove chicken and keep warm. Defat juice, then add up to 1 cup sour cream
and whisk. Serve with dumplings.


Dumplings

4 eggs
1 cup milk
1 tsp salt
3 cup flour

Mix well and let rest for 1 hr. if possible.
Drop by teaspoon (or through colander) into boiling salted water and cook
for 5 min.



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