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Chicken Fricassee |
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This simple, satisfying recipe uses groceries that would generally be on hand in even the most bare of cupboards!
- 1 cup flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. paprika
- 1 onion (chopped)
- 4 pounds stewing chicken
- vegetable shortening
- 1 cup of water
- 3 Tbsp. flour
- milk
- Dumplings (recipe to follow).
Mix together 1 cup flour, salt, pepper and paprika. Coat the chicken, discarding any remaining flour mixture. Heat oil in a large skillet on medium high heat, then brown the chicken on all sides. Drain the fat, reserve. Add water and onion. Cover and cook over low heat until well done (2 1/2 - 3 hours) Remove to a warm platter, reserving the liquids. In the same pan, heat 3 tablespoons of the reserved fat. Blend in 3 tablespoons flour. Cook mixture on low heat, stirring constantly until it is smooth and bubbly. Remove from the heat and add enough milk to the reserved liquid to measure 3 cups. Pour into skillet and heat until boiling, stirring for 1 minute as it boils. Add the chicken to the gravy. Drop dumplings mixture by tablespoon onto the chicken, cover with a tightly fitting lid and simmer for 12-15 minutes. Serve Immediately.
Dumplings Ingredients
- 2 cups flour
- 1 tsp. salt
- 1 Tbsp. baking powder
- 1/2 cup vegetable shortening
- 3/4 milk
Dumplings Directions
Sift together flour, salt and baking powder. Cut fat into the dry mixture. Stir in milk to make a sticky dough.
By Kearro from Calgary, AB
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RE: Chicken Fricassee
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Post By Linda (Guest Post)
(01/17/2007)
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Tried this and thought it was very good! Did add minced garlic and a little red pepper for an extra zing. The dumplings were great. I always have a problem with mine coming out right, but these came out plump and tasty. Thanks for sharing this recipe.
RE: Chicken Fricassee
Woohooo! My mom used to make this stuff... we kids called it frisky chicken... and it was good! Your recipe sounds great and I look forward to trying it. I may have to toss in a bit of red pepper just to make it a little more frisky.
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