Chicken Fricassee With Chive Dumplings

"From Betty Crocker's Cookbook, 1974. Delicious poultry main dish!"
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Ready In:
5hrs 30mins
1 Casserole




  • 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 longer.
  • For Dumplings: Measure flour, baking powder, chives and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.

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  1. Thank you Thank you Thank you. My old B C cook book dissapeared in a move or something years ago. I have been wanting this recipe to try again to see if I still liked it as much as I did back then. I am going to make it for dinner this evening... Lanie
  2. My mother made this when I was growing up. It was my favorite meal!


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