Chicken Paprikash Recipe

• 1½ pounds Chicken Pieces (bone-in, with skin)
• 3 Eggs (beaten)
• ½ cup Water
• 2½ cups All-Purpose Flour
• 2 tsp Salt
• ¼ cup Butter
• 1 medium Onion (chopped)
• 1½ cups Water
• 1 tbsp Paprika
• ½ tsp Salt
• 1 tsp ground Black Pepper
• 2 tbsp All-Purpose Flour
• 1 cup Sour Cream

• Boil 1½ liters of water in a large pot.
• Combine eggs with 2 tsp salt and ½ cup water in a large bowl.
• Gradually add 2½ cups flour and stir to make a stiff batter.
• Drop spoonfuls of this batter into the boiling water.
• Cook dumplings until they float on the top.
• Remove them from the water and rinse under water.
• Heat butter on medium-high heat and fry the chicken until brown, turning once. Add onion and stir well.
• Pour in 1½ cups of water and sprinkle paprika, salt, and pepper.
• Simmer until chicken turns tender.
• Combine 2 tbsp flour with sour cream.
• Remove the chicken and stir in the flour-cream mixture with the onion.
• Bring to a boil and reduce the heat. Cook, stirring constantly, until the mixture thickens.
• Add dumplings to the mixture and remove from heat.
• Serve into bowls, garnishing with pieces of cooked chicken.