Ingredients
1 cup all-purpose flour3 teaspoons paprika, divided2 teaspoons salt5 pounds broiler/fryer chicken pieces1/4 cup butter1/2 cup each chopped celery, onion and green pepper2-1/2 cups chicken brothDUMPLINGS:1-1/4 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1 large egg1/2 cup milkGRAVY:2 tablespoons cornstarch2 tablespoons water1 cup sour cream2 tablespoons minced fresh parsley
Preparation
In a large resealable plastic bag, combine the flour, 2 teaspoons of paprika and salt; add chicken, a few pieces at a time. Seal bag and toss to coat. In a Dutch oven, brown chicken in butter, a few pieces at a time. Remove and set aside.
In the same pan, saute the celery, onion and green pepper until tender. Add the broth, chicken and remaining paprika. Cover and simmer for 45 minutes or until chicken juices run clear. Remove chicken to a serving platter and keep warm.
For dumplings, combine the flour, baking powder and salt. Beat egg and milk; stir into flour mixture and mix well. Drop dough, 2 tablespoonfuls at a time, into simmering broth. Cover and simmer for 10 minutes. Remove dumplings to a serving dish and keep warm.
For gravy, combine cornstarch and water; stir into broth. Bring to a boil; cook for 2 minutes. Reduce heat; add sour cream and parsley. Serve with chicken and dumplings.
