Chicken Paprikas with Spaetzle

Chicken Paprikas with Spaetzle  
(Csirkepaprikas)
2 onions chopped
4 tbsp. shortening, flavourless oil or lard – bacon drippings or chicken fat are best
3 tbsp. Hungarian paprika
1/8 tsp. black pepper or whole pepper corns
2 tsp. salt
4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavour
1 1/2 cups water or chicken stock
1/2 pt. sour cream
Brown onions in fat, add seasonings and chicken, brown for 10 minutes. Add water, cover and let simmer slowly until it is tender. It will smell wonderful!
Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 tbsp soft butter with 1 tbsp. of flour and stir into drippings.
Serve dumplings with chicken on top.
Spaetzle: (Little Sparrow dumplings)
1 1/2 c. all purpose flour
1/2 tsp. Salt
1/8 tsp nutmeg
4 eggs
Mix flour, salt and nutmeg in mixing bowl
Beat eggs slightly, and then add to flour Stir until batter is smooth and thick.
Let stand 20 minutes
Work through spaetzle grater into salted boiling water, cook until dumplings look done and they float to the top. Drain and serve.