Chicken Fricassee With Chive Dumplings

• 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

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.

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

Taken from www.food.com/recipe/chicken-fricassee-with-chive-dumplings-340905 (may not work)