Chicken Fricasse from the 1978 Betty Crocker cb
1 c flour
1/4 tsp pepper
2 tsp paprika (optional)
4- pound stewing chicken, cut up
Shortening or veg oil
1 cup water
3 TBSP flour
Chive Dumpling recipe
mix 1 c flour, salt, pepper and paprika. Coat chicken w/flour mixture. Heat thin layer of shortening in a 12inch skillet. Cook shicken until brown on all sides. Drain fat from skillet; reserve. Add water and, if desired, chopped onion, lemon juice or herbs, such as dried rosemary or thyme leave to chicken. Cover and cook over low heat, adding water if necessary, until chicken is done, 2-1/2 to 3-1/2 hours. Romove chicken to warm platter; keep warm. Drain liq. from skillet; reserve.
Heat 3 TBSP reserved fat in skillet. Blend in 3 TBSP flour. cook over low heat, stirring constantly 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.
Drop chive dumplings by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and coook 20 minutes longer.
Dumplings: 3 TBSP shortening, 1-1/2 c flour; 2 tsp baking powder; 3/4 tsp salt; 3/4 c milk; add 1/2 tsp dried herbs
Shared by BarbaraC
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