Hungarian Chicken Paprikash

This Hungarian chicken paprikash is comfort food at its finest. It's a labor of love to prepare, but it is so worth every minute. The chicken falls off the bone. It's creamy and the dumplings absorb the simple and delicious flavors. A delicious dinner on a cold evening.

This is my grandmother's version of Hungarian Chicken Paprikash. If there is food served in Heaven, I am sure this is on the menu! My grandmother was the best cook ever. She would have this hardy dish ready and we could hardly wait! Now I serve it to my grandchildren and they love it as well. Down home pure comfort food.

Ingredients

• 3 Tbsp vegetable oil
• 1 vidalia onion, chopped
• 1 whole cut up chicken (skin intact)
• 2 Tbsp sweet paprika
• 3 chicken bullion cubes (or more to taste; 1 per cup of water added)

ADD LATER TO BROTH:

• 1 pt sour cream
• 1/2 pt water
• 4 Tbsp flour (or more to thicken if you like)
• 3 tsp Lawry's seasoning salt (optional, but adds flavor!)

FOR THE DUMPLINGS:

• 4 eggs
• 3 c water
• 6 c all-purpose flour
• 1 tsp salt

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