Brown Chicken Fricassee
|Stewing chicken||1 , cut up|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Poultry seasoning||1 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Onions||2 Medium, sliced and separated into rings|
|Water||4 Cup (64 tbs)|
|Cornmeal dumplings||1 Cup (16 tbs)|
1 Shake chicken pieces, a few at a time, in mixture of flour, salt, poultry seasoning and pepper in a plastic bag to coat well.
2 Brown chicken slowly in oil in a large skillet or an electric slow cooker with a browning unit; remove and reserve. Add onion rings, saute until soft, about 3 minutes.
3 Return chicken to slow cooker; add bay leaf and water; cover.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours.
5 Prepare cornmeal dumplings: Turn heat control to high (290° to 300°); drop dough into 12 small mounds on top of fricassee; cover cooker.
6 Cook 30 minutes. (No peeking, or the dumplings won't puff properly.)