3. Melt butter in a 12″ skillet over medium-high heat, add dumplings and parsley, and cook, tossing occasionally, until hot, about 2 minutes. Serve chicken garnished with remaining peppers and dumplings on the side.
I am attracted to recipes that provide comfort and can be served family style. The Winter months are a real opportunity to prepare dishes that are also hearty, stick to your ribs, type of meal.
A few weeks have passed since we have been able to host Sunday Supper with friends and family with the rush and exhaustion of the holidays. This would be just the kind of food that would be passed around the table, served on a huge platter.
I prefer to serve this dish over large egg noodles and next time will skip the dumplings.
Recipe from Saveur
1 teaspoon kosher salt, plus more to taste
2-1/2 cups plus 2 tablespoons flour
1 egg, lightly beaten
1/4 cup canola oil
1 3-4 lb. chicken, cut into 6-8 pieces, skin removed
Freshly ground black pepper, to taste
2 tablespoons sweet paprika
1 Italian frying pepper, chopped
2 tomatoes, peeled, cored, seeded, and chopped
1 large yellow onion, minced
1-1/2 cups chicken broth
3/4 cup sour cream
3 tablespoons unsalted butter
2 tablespoons finely chopped flat-leaf parsley
1. Bring an 8-quart pot of salted water to a boil. In a bowl, whisk 2 cups of flour and 1 teaspoon salt; form a well in the center. Add egg and 1/2 cup water to well; stir to form a dough. Knead in bowl until smooth, about 1 minute. Using a teaspoon, scoop walnut-size portions of dough into pot. Boil dumplings until tender, 6-8 minutes. Drain dumplings and rinse in cold water; cover with tea towel and set aside.
2. Meanwhile, season chicken with salt and pepper. Put 1/2 cup flour on a plate; dredge chicken; shake off excess. Heat oil in a 6-quart Dutch oven oven over medium-high heat. Cook chicken, turning once, until brown, 8-10 minutes. Set chicken aside. Add paprika and half the pepper, along with the tomatoes and onions, to pot; cook, stirring, until onions are soft, about 5 minutes. Add chicken and broth; bring to a boil. Reduce heat to medium-low and simmer, covered, turning chicken once, until fully cooked, 12-15 minutes. In a small bowl, whisk together 2 tablespoons flour and sour cream; whisk in 3/4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat.