| 2.0 each | Onion |
| 2.0 TBSP | Butter |
| 1.0 each | Pepper, Bell |
| 1.0 can | Tomatoes |
| 1.0 TBSP | paprika |
| 1.0 tsp | salt |
| 2.0 TBSP | sour cream |
| 1.0 TBSP | Flour, all-purpose |
| 2.0 cup | Cream, Heavy |
Use a 5 quart heavy casserole
Onions should be medium sized, minced
Tomatoes should be whole, cut up.
Paprika should be a heaping tablespoon.
Cook the onion in the butter, over low heat, covered, for about 5 minutes.
The onions should become almost pasty, but not browned at all.
Add the cut up chicken and tomato and cook, covered for 10 minutes.
Add the paprika, 1/2 cup water, and the salt. Stir, cover, and cook for 30
more minutes. Towards the end of the 30 minutes, remove the lid to let
the steam escape, and the sauce thicken a little. Allow chicken to cook in
it's own juices until not quite done. Make sure the chicken doesn't burn.
Remove chicken from the pan. Combine the sourcream, the flour, and 1
teaspoon cold water, and then add this mixture to the sauce. Stir into the
sauce until the sauce is very smooth, and even in color. Return chicken
to the pot, adjust salt, and cook over very low heat until done.
Add the cream just before serving.
Serve with the dumplings. I like sour cream with it as well, but Josh
doesn't.