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1
Mix 1 cup flour, the salt, pepper, and the 2 teaspoons paprika.
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2
Coat the chicken with the flour mixture.
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3
Heat thin layer of oil in skillet.
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4
(I use an electric frying pan.)
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5
Cook chicken until brown on all sides.
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6
Drain oil from skillet and reserve.
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7
Add water, onion, and thyme.
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8
Cover and cook on low for 2 1/2 to 3 1/2 hours until chicken is done.
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9
If mixture needs more liquid, then add some chicken broth.
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10
Once chicken is done, remove from pan and set aside.
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11
Keep warm.
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12
Drain liquid from skillet and reserve.
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13
Heat 3 tablespoons reserved liquid in skillet.
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14
Blend in 3 tablespoons flour.
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15
Cook over low heat, stirring constantly until mixture is smooth and bubbly.
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16
Remove from heat.
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17
Add enough milk to reserved liquid to measure 3 cups.
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18
Pour into skillet.
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19
Heat to boiling, stirring constantly.
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20
Boil and stir 1 minute.
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21
Return the chicken to the gravy.
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22
Make chive dumplings.
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23
Drop by spoonfuls onto hot chicken.
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24
Cook uncovered 10 minutes.
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25
Cover and cook 20 minutes longer.
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26
If mixture becomes too thick or sticking to pan, add more chicken broth.
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27
(**NOTE: The recipe for the chive dumplings is posted by me separately from this one.
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28
See other recipe.
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29
).
