1 onion, chopped
4 T shortening
1 T paprika
¼ t black pepper
2 t salt
4-5 lbs skin-on, bone-in chicken, disjointed
1½ c water
½ pt sour cream

Brown onion in shortening. Add chicken and seasonings; brown 10 minutes. Add water, cover, and let simmer slowly until tender. Remove chicken; add sour cream to drippings and mix well. Add dumplings, arrange chicken on top. Heat through and serve. For more gravy, add ½ pt sweet cream to sour cream.

Dumplings
3 eggs, beaten
3 c flour
1 t salt
½ c water

Mix all ingredients and beat with a spoon. Drop batter by teaspoonfuls into boiling salted water. Cook about 10 minutes; drain and rinse with cold water. Drain well and add to paprikas.