Bohemian Chicken Paprikash With Dumplings

Sprinkle chicken parts on all sides with salt and two teaspoons paprika. Melt butter in large skillet. Add chicken, skin side down. Saute until golden brown.

Turn pieces, add onions, sprinkle with one teaspoon paprika and simmer, covered for twenty minutes. Add two cups water, cook slowly covered until tender. Remove chicken and keep warm.

Blend sour cream, 3/4 cup water and flour until smooth. Gradually add broth to skillet. Cook and stir over low heat until it thickens. Return chicken to sauce, keep on low heat, uncovered until serving time.

For Dumplings: Combine flour, salt, eggs, and milk. Mix to a heavy paste. Dip by dessert spoonfuls into a large kettle of boiling water. (Dip spoon into water to release batter easily.) Cover, bring to a boil, then uncover and boil 5 minutes more.

Strain in colander. Place in serving dish. Add two tablespoons sauce, toss lightly to coat dumplings and to prevent them from sticking. Put chicken sauce over individual servings.