You will need:

2 tbsp. vegetable oil

3 lbs. chicken pieces

2 onions, sliced

1 clove garlic, chopped

1/2 cup water

1/2 tsp. instant chicken bouillon

2 tbsp. paprika

1/2 tsp. salt

1/4 tsp. pepper

1 cup sour cream

1 green pepper, cut into strip (optional)

Heat oil in skillet until hot. Cook chicken over medium heat until juices run clear. Remove from pan (leaving the oil and chicken fat) and let cool. Strip meat from bones (discarding skin) and set aside. Cook onions anf garlic in the same pan, until onions are tender. Stir in water, bouillon, paprika, salt and pepper; loosen brown particles from bottom of skillet. Add chicken. Heat to boiling then reduce heat. cover and simmer 20 minutes. Stir in sour cream; add Dumplings [see instructions below for making dumplings]. Heat just until hot.


You will need:

3 eggs, well beaten

1/2 cup water

2 cups all-purpose flour

2 tsp. salt

Heat salted water (enough to partly fill a Dutch oven) to boiling. Meanwhile mix eggs, water, flour and salt; drop dough by teaspoons into boiling water. cook dumplings until done, about 10 minutes. Drain. [Note that this historical ethnic type of dumpling is designed to be heavier and chewy, not fluffy and tender like modern American dumplings.]

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