1Wash 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.
2In 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.
3Add browned chicken and carrots. Simmer, covered 45 minutes or until chicken is tender.
4Meanwhile make dumpling mixture. In a medium bowl, combine biscuit mix, salt and milk. Mix with fork until well blended.
5Drop 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.
6Remove 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.