Thank you for visiting Ask Betty. While I was not able to find the 1990 version of the Chicken Fricassee recipe, I did find an older one that I am attaching here. I hope this one works for you!
Chicken Fricassee With Dumplings
4 1/2- to 5-pound stewing chicken, cut up
1 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika, if desired
Shortening or salad oil
1 cup water
3 tablespoons flour
Milk
Dumplings (below)
Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat thin layer of shortening in large skillet; brown chicken on all sides. Drain off fat; reserve.
To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly; cook chicken slowly 21/2 to 3 1/2 hours or until fork-tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.
To make gravy, heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring 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 dough for Dumplings; drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
6 TO 8 SERVINGS.
Note: To fricassee a broiler-fryer chicken, select 3- to 4-pound broiler-fryer chicken and cook slowly 45 minutes or until fork-tender.
DUMPLINGS
1 1/2 cups all-purpose f1our*
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons shortening
1/4 cup milk
Measure flour, baking powder and salt into bowl. (If desired, add 3 tablespoons snipped chives.) Cut in shortening thoroughly until mixture looks like meal. Stir in milk.
°If using self-rising flour, omit baking powder and salt.
Answered on 4/11/2016 12:00:00 AM by