You are here

Chicken Paprika With Parsley Dumplings

  Broiler fryer 2 , cut up
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Onion 1 Large, chopped
  Instant chicken broth/2 teaspoons granulated chicken bouillon 2 Tablespoon
  Paprika 1 Tablespoon
  Water 2 Cup (32 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Cream 1⁄4 Cup (4 tbs) (For Whipping)
  Parsley dumplings 6

Shake chicken in a mixture of flour, salt and pepper in a plastic bag to coat well. (Save any remaining seasoned flour mixture for gravy.)
Brown chicken, part at a time, in butter or margarine and vegetable oil in a kettle or Dutch oven; remove all from kettle.
Pour off drippings, then measure 1 tablespoonful and return to kettle.
Stir in onion; saute until soft.
Stir in chicken broth or bouillon, paprika and water.
Heat, scraping brown bits from bottom, to boiling; return chicken; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth to a shallow pan; reheat broth to boiling.
Measure saved seasoned flour, adding more flour, if needed, to make 2 tablespoons.
Blend with a small amount of water to a paste in a cup; stir into broth.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Blend sour cream and cream in a small bowl; stir into kettle; return chicken.
Reheat slowly to boiling while mixing Parsley Dumplings.
Drop dough in 8 mounds on top of chicken; cover tightly.
Cook 20 minutes. (Do not lift lid of kettle while the dumplings cook.)
Serve from kettle.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (19 votes)
Chicken Paprika With Parsley Dumplings Recipe