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1
Wash chicken pieces and pat dry.
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2
Mix 1 cup flour, the salt, pepper and paprika.
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3
Coat chicken with flour mixture.
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4
Heat thin layer of shortening or salad oil in large skillet; brown chicken on all sides.
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5
Drain off and reserve fat.
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6
To chicken in skillet, add water and if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves.
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7
Cover tightly; cook chicken slowly 2 1/2 to 3 1/2 hours or until fork tender, adding more water if necessary.
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8
Remove chicken to warm platter; keep warm.
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9
Pour off and reserve liquid in skillet.
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10
To make gravy; heat 3 tblsp reserved fat in skillet.
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11
Blend in 3 tblsp flour.
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12
Cook over low heat, stirring until mixture is smooth and bubbly.
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13
Remove from heat.
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14
Add enough milk to reserved liquid to measure 3 cups; pour into skillet.
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15
Heat to boiling, stirring constantly.
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16
Boil and stir 1 minute.
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17
Return chicken to gravy.
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18
Prepare dough for Dumplings; drop by spoonfuls onto hot chicken.
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19
Cook uncovered 10 minutes; cover and cook 20 minutes longer.
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20
To make Dumplings: Measure flour, baking powder and salt into bowl.
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21
If desired, add 3 tblsp snipped chives.
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22
Cut in shortening thoroughly until mixture looks like meal.
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23
Stir in milk.
