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Melt the butter or chicken fat in a heavy dutch oven
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Stir in the flour mixed with paprika and cook for 2-3 minutes
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Add the chicken stock gradually, whisking constantly. Bring to a simmer and let cook for 5 minutes
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Add in the chicken and adjust salt and pepper to taste.
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Bring back to a simmer and add in cream
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Mix up the dumplings by cutting the cold butter into the dry ingredients, then mix in the milk.
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Once the chicken and gravy is simmering again, lightly spoon the dumplings on top and cover.
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Cook for 15 minutes without lifting the lid. Serve at once.