Chicken Fricassee With Chive Dumplings |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 12 |
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From Betty Crocker's Cookbook, 1974. Delicious poultry main dish! Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. For Dumplings: Measure flour, baking powder, chives and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.
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