• 1 Tbs. vegetable oil
• 4 lbs. chicken, cut into 6 pieces
• 1 cup onions, chopped
• 1 cup carrots, chopped
• 1/2 cup celery, diced
• 1 Tbs. paprika
• 2 cups chicken soup or water
• 1 egg
• 2 Tbs. schmaltz or oil, melted
• 1/4 cup water
• 1 tsp. salt
• 1-1/2 cups all purpose flour

Heat oil in a large wide casserole over medium heat. Brown chicken pieces quickly. Add next 4 ingredients and salt and pepper to taste. Stir 1-2 minutes, pushing chicken aside to brown vegetables lightly. Add enough chicken soup or water to come about halfway up the chicken pieces.

Cover and simmer gently about 1 hour until chicken is cooked throughout. Lightly beat egg with schmaltz and water in a bowl. Slowly mix in salt and flour. Mix vigorously with a wooden spoon a few minutes, until dough is well combined and comes away from the sides of bowl. Set aside 30 minutes.

Bring a large pot of salted water to a boil. Drop tablespoonfuls of dough into boiling water (moisten spoon and fingers with water). Cook 5-6 minutes or until dumplings rise to the surface. Remove with a slotted spoon and drain. Serve with chicken.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 455, fat 29.0g, 58% calories from fat, cholesterol 133mg, protein 30.4g, carbohydrates 16.6g, fiber 1.6g, sugar 1.9g, sodium 320mg, diet points 11.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.9, Lean meat: 4.1, Fat: 3.3, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.