This recipe comes from my family in Slovakia where we adapted it from our Hungarian neighbors. It is simpler version of Southern comfort food, but let me tell you this chicken tastes so much better! My husband said this was the best chicken and dumplings he ever had! :)
Cut up half of the chicken in pieces. You can use the whole fryer, but you would need a very big pot where it will fit with the sauce, plus you have to double the recipe. This recipe serves about 6 adult portions, so if you want to make more, use the whole chicken.
If you need help how to cut up whole chicken properly, I recommend you to watch this short video.
Rub the chicken with salt and pepper. Heat the olive oil in a large pot over medium-high heat and add the onion. Sauté the onion for about 3 minutes until translucent. Add the chicken and brown it on both sides for about 5-6 minutes. Add paprika, turmeric, salt and pepper and vegetable seasoning. Then pour in water or chicken broth (not necessary since the bones will release plenty of flavor), cover and simmer for 25 minutes.
At the end, remove the chicken from the pot. With two forks remove the meat from the bone. Set aside. In a small mixing bowl whisk together milk and flour. Pour in the sauce through a strainer. The sauce will be thicker. To make it creamy add heavy cream and let it boil for 1 minute. Add the chicken and heat through for a few minutes.
I make dumplings in a separate pot. Mix all ingredients for dumplings together and then drop tablespoons of the dough in boiling water. Let them cook on medium heat for about 8-10 minutes. Remove, drain and serve with chicken.