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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I've been making this for about 25 years, so I KNOW I like it! :) It's a good comfort food . Ingredients:
1 cup flour, all-purpose |
2 teaspoons salt |
1/4 teaspoon pepper |
2 teaspoons paprika |
extra paprika |
4 lbs chicken, cut-up |
canola oil |
1 large onion, chopped |
2 teaspoons thyme |
1 cup water |
chicken broth |
3 tablespoons flour |
milk |
chive dumplings (see **note after directions) |
Directions:
1. Mix 1 cup flour, the salt, pepper, and the 2 teaspoons paprika. Coat the chicken with the flour mixture. Heat thin layer of oil in skillet. (I use an electric frying pan.) Cook chicken until brown on all sides. Drain oil from skillet and reserve. Add water, onion, and thyme. Cover and cook on low for 2 1/2 to 3 1/2 hours until chicken is done. If mixture needs more liquid, then add some chicken broth. Once chicken is done, remove from pan and set aside. Keep warm. Drain liquid from skillet and reserve.
2. Heat 3 tablespoons reserved liquid in skillet. Blend in 3 tablespoons 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 the chicken to the gravy.
3. Make chive dumplings. Drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes. Cover and cook 20 minutes longer. If mixture becomes too thick or sticking to pan, add more chicken broth.
4. (**NOTE: The recipe for the chive dumplings is posted by me separately from this one. See other recipe.).
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