Chicken Paprikash and Dumplings

2 to 2 1/2 pounds of chicken
1 tbsp cooking oil
salt
pepper
1 cup chopped onion
3 - 4 tsp paprika
3/4 cup chicken stock
1/4 cup white wine or chicken broth
1 8oz carton sour cream
2 Tbsp flour

Brown chicken in hot oil till lightly browned...turning to brown evenly.  Sprinkle with salt and pepper.  Remove from skillet - set aside. 

Add onion and paprika to skillet; cook till onion is tender.  Return chicken to skillet, turning pieces to coat with the paprika mixture.  Add broth and wine to skillet.  Bring to boiling; reduce heat.  Cover and simmer for 35-40 minutes or till chicken is tender and no longer pink.  Transfer chicken to a serving platter; keep warm. 

For the sauce.....skim fat from pan juices.  Measure 1 1/2 cups juices....adding more broth or water if necessary.  In a mixing bowl, stir together the sour cream and flour.  Gradually stir into pan juices.  Pour into skillet.  Cook and stir till thickened and bubbly.  Spoon sauce over chicken and dumplings. 

For the dumplings:
2 cups flour
2 eggs
1/2 -3/4 tsp salt

Stir together and add a bit of cold water.  Stir hard.  Pull up on the spoon to see if dough "snaps" back.  Keep stirring and adding cold water if necessary to get it to the right consistency.  Section dough off in very small bits.  Boil for 10 minutes in boiling water.