Another terrific stew. This rendition of chicken and dumplings is brightly flavored with sweet Hungarian paprika, tomatoes and bell peppers. The stew is straightfoward - brown the chicken parts in butter, remove the chicken and then cook an onion in the butter, eventually adding garlic, paprika, and tomatoes. Add the chicken back to the sauce with a little water, cover and cook for about 30 minutes, add a sliced bell pepper, and cook about 10 minutes more. I removed the chicken from the bones to make it easier to eat, but this step wasn't part of the original recipe.
The dumplings are made of whole wheat flour, a beaten egg, melted butter and a bit of salt, mixed together and cooked in salted boiling water before being added to the finished stew. Served hot with a generous dollop of sour cream, this stew is perfect. I would make it again in a heartbeat.