Chicken Fricassee With Chive Dumplings

From betty crocker's cookbook, 1974. delicious poultry main dish!!

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 l.

stewing chicken, all-purpose flour, salt, pepper, paprika, salad oil, water, flour, milk, baking powder, shortening, chives