Melt lard or heat oil in a 6-quart saucepan over medium-high heat.

¼ cup lard or canola oil

Season chicken with salt and pepper. Working in batches, cook, flipping once, until browned, 8–10 minutes. Transfer chicken to a plate; set aside.

1 (3 4 lb.) chicken cut into 8 pieces - Salt - Pepper

Add onion to pan; cook, stirring occasionally, until soft, about 8 minutes. Add paprika; cook, stirring, for 2 minutes.

1 large yellow onion minced - 3 tbsp Hungarian sweet paprika plus more for garnish

Return chicken and its juices to the pan. Add stock, tomatoes, and Italian frying pepper; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until chicken is fully cooked, about 30 minutes.

2 cups chicken stock - 2 inch plum tomatoes cored, seeded, and cut into 1 pieces - 1 inch Italian frying pepper stemmed, seeded, and cut into 1 pieces

Transfer chicken and sauce to a serving platter; spoon sour cream over top and garnish with more paprika.

¼ cup sour cream for serving - Hungarian sweet paprika plus more for garnish

For the Dumplings

In a bowl, combine eggs, sour cream and some salt and whisk together. Once combined, slowly add your flour. You’re going more for consistency rather than an exact amount. Add flour until you’ve reached a consistency that’s like an extra thick pancake batter.

2 eggs - 1 tbsp sour cream - ¾ cup of flour

Then using a spoon dipped in hot water scrape about ½ tsp or your mixture into a pot of boiling water and simmer them for 6-10 minutes or until they’ve reached your prefered level of doneness.

Strain dumplings, put back in pot with butter and season with salt and freshly ground pepper.

Salt - Pepper - 1 tbsp butter