Braised Chicken with Dumplings

Cut the chicken into serving pieces, season with salt, and sear in oil in a hot deep skillet until golden brown, 7–8 minutes.

Add the chopped onion and grated or julienned carrot, and cook together with the chicken for another 5 minutes over medium heat.

Pour in hot broth or water, cover with a lid, and simmer over low heat for 30 minutes, until the chicken is tender.

Meanwhile, mix flour, egg, milk and salt into a thick, soft dumpling dough — not runny, but not stiff either, it should hold its shape on a spoon.

Drop small pieces of dough with a spoon straight into the sauce around the chicken, cover with a lid, and cook over low heat for 10–12 minutes without lifting the lid.

Add the sour cream, finely chopped herbs and black pepper, gently stir, and heat through for another 2 minutes over low heat, without letting it boil hard, so the sour cream doesn't curdle.