Preparation:
Mix 1 cup flour, the paprika, salt and pepper. Coat chicken with flour mixture. Heat thin layer of oil in 12-inch skillet or Dutch oven. Cook chicken in oil until brown on all sides. Drain fat from skillet; reserve.
Add water. Cover and cook over low heat about 45 minutes, adding water if necessary, until juices run clear. Remove chicken and keep warm. Drain liquid from skillet; reserve. Heat 3 tablespoons reserved fat in skillet.
Stir in 3 tablespoons flour. Cook over medium 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 chicken to gravy.Prepare Herb Dumplings. Drop by spoonfuls onto hot chicken (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 20 minutes. |
