Chicken Fricassee With Chive Dumplings - cooking recipe

Ingredients

Chicken Fricassee
4 1/2 - 5 lbs stewing chicken, cut up
1 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
salad oil
1 cup water
3 tablespoons flour
milk
Dumplings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk
3 tablespoons chives, snipped

Preparation

Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat thin layer of salad oil 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 - 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.
For Dumplings: Measure flour, baking powder, chives and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.