chicken paprikash with dumplings

How To Make chicken paprikash with dumplings

• 
  1

  Wash chicken and pat dry. Cut up chicken into large, bite size pieces. Combine flour, 2 1/4 tsp salt and pepper. Use to coat chicken well. Reserve remaining flour mixture.
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  2

  In 4 tbsp hot oil in a large dutch oven, brown chicken and remove to a platter. Add remaining oil to pan. Stir in paprika and onions. Saute until tender (5 minutes). Stir in reserved flour mixture until well blended. Gradually stir in chicken broth. Bring to a boil, stirring.
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  3

  Add browned chicken and carrots. Simmer, covered 45 minutes or until chicken is tender.
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  4

  Meanwhile make dumpling mixture. In a medium bowl, combine biscuit mix, salt and milk. Mix with fork until well blended.
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  5

  Drop batter by rounded tablespoons onto stew that has been simmering for 45 minutes. Cook over low heat uncovered 10 minutes. Cover tightly and cook 10-15 minutes longer.
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  6

  Remove dumplings and gradually stir in sour cream and heat but do not boil. Spoon chicken and gravy onto plates, top with dumplings and garnish with parsely.
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