Chicken Fricassee With Dumplings
|Stewing chicken||5 Pound, cut up|
|All purpose flour||1 Cup (16 tbs)|
|Paprika||2 Teaspoon (If Desired)|
|Shortening/Salad oil||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Dumplings||1 Cup (16 tbs)|
Wash chicken pieces and pat dry.
Mix 1 cup flour, the salt, pepper and paprika.
Coat chicken with flour mixture.
Heat thin layer of shortening in large skillet; brown chicken on all sides.
Drain off fat; reserve.
To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves.
Cover tightly; cook chicken slowly 2 1/2 to 3 1/2 hours or until fork-tender, adding water if necessary.
Remove chicken to warm platter; keep warm.
Pour off liquid in skillet; reserve.
To make gravy, heat 3 tablespoons reserved fat in skillet.
Blend in 3 tablespoons flour.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Add enough milk to reserved liquid to measure 3 cups; pour into skillet.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Return chicken to gravy.
Prepare dough for Dumplings; drop by spoonfuls onto hot chicken.
Cook uncovered 10 minutes; cover and cook 20 minutes longer.