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chicken stewing chicken flour salt pepper paprika salad oil water flour milk dumplings flour baking powder salt shortening milk chives
Viewed: 84 - Published at: 10 years agoIngredients
- 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
Method
- 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.
