Chicken Paprikash With Dumplings

By exdircomp

Ingredients

• 1 1 to tsp. kosher salt, plus more to taste
• 2 2 1⁄2 2 cups plus 2 tbsp. flour
• 1 1 1 egg, lightly beaten
• 1 1⁄4 1⁄4 cup canola oil
• 1 1 3–4-lb. 6–8 3–4-lb. chicken, cut into 6–8 pieces,
• skin removed
• to ground black pepper, to taste
• 2 2 2 tbsp. sweet paprika
• 1 1 1 red pepper, chopped
• 2 2 2 tomatoes, peeled, cored, seeded,
• and chopped (use canned italian tomatoes)
• 1 1 1 large onion, minced
• 44 44 44 ounces chicken broth
• 3 3⁄4 3⁄4 cup sour cream
• 3 3 3 tbsp. unsalted butter
• 2 2 2 tbsp. finely chopped flat-leaf parsley

Preparation

Step 1

2. Meanwhile, season chicken with salt and pepper. Put 1⁄2 cup flour on a plate; dredge chicken; shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat. Cook chicken, turning once, until brown, 8–10 minutes. Set chicken aside. Add paprika and half the peppers, along with the tomatoes and onions, to pot; cook, stirring, until onions are soft, about 5 minutes. Add chicken and broth; boil. Reduce heat to medium-low and simmer, covered, turning chicken once, until fully cooked, 12–15 minutes. In a small bowl, whisk together 2 tbsp. flour and sour cream; whisk in 3⁄4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. Melt butter in a 12" skillet over medium-high heat, add dumplings and parsley, and cook, tossing occasionally, until hot, about 2 minutes. Serve chicken garnished with remaining peppers and dumplings on the side.