Hungarian Chicken Paprika and Dumplings:

1 (3 pound) chicken, cut into pieces
4 Tbsp. butter
1/2 cup chopped onion
3 cloves garlic, chopped
Salt
2 heaping Tbsp. sweet Hungarian paprika
1 tomato, peeled and chopped
1/2 to 1 cup chicken broth
3 Tbsp. flour
1/4 cup heavy cream
1/2 cup sour cream, at room temperature

Brown the chicken and onions and garlic in the butter until brown, adding
salt midway. Remove the chicken and add paprika and cook for 1 minute. Add
the tomato and 1/2 cup chicken broth; lower heat and simmer 5 minutes.

Return chicken to the pan and cook for 30 to 40 minutes. Remove the chicken
and keep it warm.

Sprinkle the flour over the drippings, stirring briskly to smooth and blend
and simmer for 3 minutes. Gradually add enough chicken broth to make 1 cup
of liquid, then stir in the heavy cream. When it is heated through, turn off
the heat and add the sour cream to the sauce, blending quickly so that it
doesn't boil. Spoon over the chicken.

Variations:
May omit the heavy cream and put in a pint of sour cream.
May add chopped green peppers and mushrooms to the cooking chicken.

Dumplings:
2 cups flour
1 tsp. salt
1 large egg
About 3/4 to 1 cup water

Mix egg, salt and water. Add enough flour to make a soft dough.

Heat a pot of water. Add salt. At the boil, make small teaspoonsful of the
dough and pull it off the plate into the water. When they come to the
surface, cook 1 to 2 minutes and drain. Add to the paprika sauce.

Note: In a pinch, you can just make wide noodles or bow ties instead of the
dumplings.

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