1. Bring an 8-qt. pot of salted water to a boil. In a bowl, whisk 2 cups of flour and 1 tsp. 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 a 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-qt. Dutch oven over medium-high heat. Cook chicken, turning once, until brown, 8?10 minutes. Set chicken aside. Add paprika and half the peppers, along with the tomatoes and onions, to pot; cook, stirring, until onions are soft, about 5 minutes. Add chicken and broth; 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 tbsp. flour and sour cream; whisk in 3/4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. 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.
Pairing Note Serve this dish with an acidic white wine that cuts through the sauce's richness; try the 2007 -Senftenberger Piri Riesling from Austria ($25). ?David Rosengarten
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|Serving Size: 1 recipe (2755g)|
|Recipe Makes: 4|
|Calories from Fat: 3527 (58%)|
|Amt Per Serving||% DV|
|Total Fat 391.9g||523 %|
|Saturated Fat 182.5g||912 %|
|Monounsaturated Fat 126.4g|
|Polyunsanturated Fat 42.9g|
|Cholesterol 1157.6mg||356 %|
|Sodium 3979.6mg||137 %|
|Potassium 4200.9mg||111 %|
|Total Carbohydrate 494.5g||145 %|
|Dietary Fiber 26.1g||104 %|
|Sugars, other 468.4g|
|Protein 157.8g||225 %|
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Calories per serving: 6105
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