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.
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.
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.
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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