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Chicken 'n' Dumplings with Sour Cream Gravy

This recipe has been in my family for years. My mother, who is of Czech descent, made this saucy chicken when I was a child. Now my daughters make it for their own families.

6 ServingsPrep: 10 min. Cook: 70 min.

Ingredients

1 cup all-purpose flour
3 teaspoons paprika, divided
2 teaspoons salt
5 pounds broiler/fryer chicken, cut up
1/4 cup butter
1/2 cup each chopped celery, onion and green pepper
2-1/2 cups chicken broth
DUMPLINGS:
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
GRAVY:
2 tablespoons cornstarch
2 tablespoons water
1 cup (8 ounces) sour cream
2 tablespoons minced fresh parsley

Directions

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

2 of 2

Chicken 'n' Dumplings with Sour Cream Gravy (continued)

Directions (continued)

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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.