My Daughter-In-Law'S Chicken Fricassee

• 1 c. all-purpose flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. paprika
• 4 lb. stewing chicken, cut up
• shortening or vegetable oil
• 1 c. water
• 3 Tbsp. flour
• approximately 2 1/2 c. milk
• chives
• 1 small onion, chopped
• lemon juice
• herbs

1. Mix 1 cup flour, salt, pepper and paprika.
2. Coat chicken pieces.
3. Heat a thin layer of shortening or vegetable oil in skillet and cook chicken until brown.
4. Drain fat.
5. Reserve.
6. Add water, onion and lemon juice or herbs (i.e., thyme and rosemary). Cover and cook over low heat, adding water as necessary, 2 1/2 to 3 hours.
7. Remove chicken and keep warm.
8. Heat 3 tablespoons reserved fat, blend in 3 tablespoons flour.
9. Cook until smooth and bubbly. Add milk to liquid to make it about 3 cups.
10. Boil 1 minute.

flour, salt, pepper, paprika, stewing chicken, shortening, water, flour, milk, chives, onion, lemon juice, herbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616605 (may not work)