Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 3 teaspoons paprika, divided

  3. 2 teaspoons salt

  4. 5 pounds broiler/fryer chicken, cut up

  5. 1/4 cup butter

  6. 1/2 cup each chopped celery, onion and green pepper

  7. 2-1/2 cups chicken broth DUMPLINGS:

  8. 1-1/4 cups all-purpose flour

  9. 1-1/2 teaspoons baking powder

  10. 1/2 teaspoon salt

  11. 1 egg

  12. 1/2 cup milk GRAVY:

  13. 2 tablespoons cornstarch

  14. 2 tablespoons water

  15. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  16. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. 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. Yield: 6 servings.


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