Chicken paprikas

It is very rare to find somebody who doesn’t like, or didn’t hear about the famous Chicken paprikas. It is a traditional Hungarian food.
The first recipe is from 1830, written by Czifray Istvan, who was a palatines chef. It quickly became one of the favourite dishes in the Hungarian cuisine.

Ingredients: 6 chicken drums, 1 bigger white onion, paprika, salt, oil, sour cream, flour, a small bunch of parsley.
I wash the drums, clean and chop the white onion. In a sauce pan I add oil and the chopped onion, add a pinch of salt. When the onion is almost cooked I add a spoon of paprika, and cook it 2 minutes more, while continuously stir it. Add the chicken drums, and chicken stock or water, to cover it properly. If the drums are too big, I cut them a bit next to the bone. When they are well cooked, I whisk 5 big spoons of sour cream with 1 spoon of flour while smooth, and add it to the paprikas. I cook it a bit more, while the sauce becomes thicker. Before serving I disperse on it the chopped parsley.
Today I served it with dumplings and sour cabbage salad.
For the dumplings: beat one egg, add a spoon of butter, a pinch of salt and slowly add the flour, mixing it with a fork. When you get an elastic dough, and not too sticky to work with, then simply tear pieces of the dough with a smaller spoon and cook them boiling salty water. In 5-8 minutes they are ready.