Chicken Fricassee With Dumplings

• 4 12-5 lbs stewing chicken, cut up
• 1 cup all-purpose flour
• 2 teaspoons salt
• 14 teaspoon pepper
• 2 teaspoons paprika, if desired
• shortening or salad oil
• 1 cup water
• 3 tablespoons flour
• milk
• 1 12 cups all-purpose flour
• 2 teaspoons baking powder
• 34 teaspoon salt
• 3 tablespoons snipped chives, if desired
• 3 tablespoons shortening
• 34 cup milk

1. Wash chicken pieces and pat dry.
2. Mix 1 cup flour, the salt, pepper and paprika.
3. Coat chicken with flour mixture.
4. Heat thin layer of shortening or salad oil in large skillet; brown chicken on all sides.
5. Drain off and reserve fat.
6. To chicken in skillet, add water and if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves.
7. Cover tightly; cook chicken slowly 2 1/2 to 3 1/2 hours or until fork tender, adding more water if necessary.
8. Remove chicken to warm platter; keep warm.
9. Pour off and reserve liquid in skillet.
10. To make gravy; heat 3 tblsp reserved fat in skillet.
11. Blend in 3 tblsp flour.
12. Cook over low heat, stirring until mixture is smooth and bubbly.
13. Remove from heat.
14. Add enough milk to reserved liquid to measure 3 cups; pour into skillet.
15. Heat to boiling, stirring constantly.
16. Boil and stir 1 minute.
17. Return chicken to gravy.
18. Prepare dough for Dumplings; drop by spoonfuls onto hot chicken.
19. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
20. To make Dumplings: Measure flour, baking powder and salt into bowl.
21. If desired, add 3 tblsp snipped chives.
22. Cut in shortening thoroughly until mixture looks like meal.
23. Stir in milk.

stewing chicken, flour, salt, pepper, paprika, shortening, water, flour, milk, flour, baking powder, salt, chives, shortening, milk

Taken from www.food.com/recipe/chicken-fricassee-with-dumplings-59970 (may not work)