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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CHICKEN FRICASSEE WITH DUMPLINGS “Betty Crocker’s Cookbook,” 1971 Recipe

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This recipe for CHICKEN FRICASSEE WITH DUMPLINGS “Betty Crocker’s Cookbook,” 1971 is from The Haskin Sisters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2- to 5-pound stewing chicken, cut up
1 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika, if desired
Shortening or salad oil
1 cup water
3 Tablespoons flour
Milk Dumplings (below)
Directions:
Directions:
Wash chicken pieces and pat dry. Mix flour, salt, pepper and paprika. Coat chicken with flour mixture.

Heat thin layer of shortening or oil in large skillet; brown chicken on all sides. Drain off fat and 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 to 3 1/2 hours until fork-tender, adding water if necessary.

Remove chicken to warm platter and keep warm. Pour off and reserve liquid in skillet.

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 make 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir one minute. Return chicken to gravy.

DUMPLINGS

Measure 1 1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt into a bowl. Add 3 tablespoons snipped chives, if desired. Cut in 3 tablespoons shortening (or butter) until mixture resembles meal. Stir in 3/4 cup milk.

Drop dumpling dough by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.

 

 

 

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