I prefer to serve this dish over large egg noodles and next time will skip the dumplings.
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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.
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.