Recipe - Chicken Paprikash With Potato Dumplings

4 Chicken Leg Quarters(Skin
On)
4 Skinless Breasts(24Oz)
4 tablespoon Soft Margarine
2 cup Onion
1 cup NonFat Sour Cream
2 Tomatoes, Fresh, Concased
Chicken Stock As Needed
1 tablespoon Paprika (Hungarian Sweet
Kulonleges Paprik
Dash, Cayenne pepper
One half teaspoon Salt
Dumplings
3 cup Flour
12 ounce Red Potatoes, peeled and
grated
One half cup Eggbeaters Or
2 Lge Eggs
One half teaspoon Salt

Melt soft margarine (I prefer Brummel & Brown) in dutch oven over low to
medium heat. Add paprika and brown. Add onion, cook until transparent. Add
chicken and brown slightly on both sides. Add tomatoes (concased) (You may
substitute canned of tomatoes.) Add chicken stock to cover, along with salt
and cayenne pepper. Simmer, covered, for 1 One half to 2 hours, until chicken is
falling off the bone. Remove chicken from pot, debone, remove skin from leg
quarters, and replace meat. Bring paprikash back to simmer, stir in sour
cream and warm through. Serve over dumplings.

Dumplings:

Bring water to a boil in large stock pot. (You may salt the water but it
isn't necessary) Mix ingredients to create a batter of medium consistency.
Place batter on plate and, using a knife, cut "chunks" off and drop into
boiling water. Remove dumplings with slotted spoon as they rise to the
surface, and drain in colander.

NOTES : NOTE; Butter, bacon fat, lard or the shortening of your choice can
be used in place of margarome for those who don't worry about
fatcholesterol. The original recipe called for lard, my grandmother
modified that to bacon fat about 50 years ago. In the dumpling batter
the egg beaters are used in place of two large eggs, which you may prefer
if not worried about cholesterol. And, of course, regular sour cream and
skinon chicken breasts are the preference in the original recipe.
Recipe by: rec.food.recipes Posted to MCRecipe Digest V1 #604 by Bill
Spalding billspa@icanect.net on May 11, 1997