CHICKEN PAPRIKASH WITH DUMPLINGS

Chicken Paprikash with Dumplings image

Provided by Susan McGreevy

Categories Chicken

Time 1h50m

Number Of Ingredients 16

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3 lb chicken cutlets
8 carrots, peeled and cut into large pieces
1/2 c flour
1 Tbsp salt
1 tsp pepper
6 Tbsp canola oil
2 Tbsp paprika
3 onions, sliced
4 c chicken broth
DUMPLINGS
2 c packaged bisquit mix
1/4 tsp salt
3/4 c milk
TO FINISH DISH
1 c sour cream
1 Tbsp parsely, chopped

Steps:

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.
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.
3. Add browned chicken and carrots. Simmer, covered 45 minutes or until chicken is tender.
4. Meanwhile make dumpling mixture. In a medium bowl, combine biscuit mix, salt and milk. Mix with fork until well blended.
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.
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.