CHICKEN PAPRIKASH WITH DUMPLINGS

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.