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Makes
Serves: 6
Level
very easy
Prep Time
15
Total Time
75

Ingredients

3 lb
12 chicken drumsticks
1.5 kg
1 tsp
salt, divided
5 mL
¼ tsp
pepper
1 mL
2 tbsp
vegetable oil
30 mL
1 each
carrot, onion, small red pepper, diced
2
cloves garlic, finely chopped
4 tsp
paprika
20 mL
3 tbsp + 1 cup
all-purpose flour
45 mL + 250 mL
2 cups
reduced sodium chicken broth
500 mL
½ cup
sour cream
125 mL
2 tsp
baking powder
10 mL
2 tbsp
cold butter, cubed
30 mL
½ cup
milk
125 mL
2 tbsp
chopped fresh parsley
30 mL

Method

Step 1
Season chicken with ¾ tsp (4 mL) salt and pepper. Heat oil in a Dutch oven on medium heat. Brown chicken in batches, 8 to 10 min. per batch. Transfer chicken to plate.
Step 2
Stir carrot, onion, red pepper and garlic in Dutch oven 5 min., until softened. Stir in paprika. Sprinkle on 3 tbsp (45 mL) flour; stirring about 2 min. Slowly stir in broth until sauce is smooth; bring to a boil. Return chicken to pan. Reduce heat to medium-low.
Step 3
Cook 30 to 35 min., partially covered. Stir occasionally, until sauce is thickened and chicken is cooked through. Skim fat from sauce. Remove Dutch oven from heat and stir in sour cream.
Step 4
Meanwhile, to make dumplings, bring large saucepan of salted water to a boil. In large bowl, stir together remaining 1 cup (250 mL) flour, baking powder and remaining ¼ tsp (1 mL) salt. Using pastry-blender or 2 knives, cut in butter until mixture resembles coarse meal. Use a fork to stir in milk just until a sticky dough forms. Drop dough by 12 heaping tablespoons into boiling water. Cook 4 to 6 min. until dumplings are plump and tender. Transfer dumplings with slotted spoon to 6 serving dishes and serve with chicken. Garnish with parsley to serve.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe)
Calories:
460
Fat:
26 g
Saturated Fat:
8 g
Carbs:
26 g
Sugar:
3 g
Protein:
32 g
Cholesterol:
175 mg
Fiber:
2 g
Sodium:
920 mg