Potluck Paradise Book CoverFrom Potluck Paradise: Favorite Fare from Church and Community Cookbooks by Rae Katherine Eighmey and Debbie Miller

 

 

 

Serves 4 to 6

 

1 medium onion, peeled and chopped
1 green pepper, seeded and chopped
2 tablespoons vegetable oil
2 teaspoons sweet imported Hungarian paprika
1 3-pound chicken, cut in pieces
1 large fresh tomato, seeded and chopped, or 1 (14- to 16-ounce) can diced tomatoes, drained
½ to 1 pint sour cream
chopped parsley for garnish

In a large frying pan with a lid, sauté the onion and green pepper in oil over medium heat until the onion is transparent. Sprinkle the paprika over the mixture and stir for a minute. Add the chicken pieces and cook until lightly browned. Add tomato, turn heat to very low, cover and simmer for about 45 minutes. Do not add water, but watch carefully so that it doesn’t burn. When chicken is done, remove to serving dish. Stir sour cream into frying pan to make the sauce. To serve: Pour sauce over chicken, top with dumplings and sprinkle with parsley.

DUMPLINGS
1 egg
½ cup flour
¼ cup or less water as needed to make batter that can be dropped from a spoon

Bring a quart of water to a boil in a large pot or deep frying pan. Blend egg with flour and very gradually add enough water to make batter. Drop by teaspoons into boiling water a few at a time. Cover and let simmer for 7 minutes. 

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