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Chicken Fricassee with Dumplings


Chicken fricassee recipe with dumplings.


  • 4 to 6 pounds chicken parts
  • 1 large onion, peeled and sliced
  • 1 cup chopped celery with leaves
  • 1 tablespoon salt
  • 1/8 teaspoon pepper
  • 2 1/3 cups water, divided
  • 1/4 cup all-purpose flour
  • Dumplings, below


Paprika Dumplings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 tablespoons shortening
  • 1 cup milk
Place chicken parts, onion, chopped celery, salt, pepper, and 2 cups water in a Dutch oven or large kettle. Cover and bring to boil; reduce heat and simmer for 45 minutes, or until chicken is tender. Remove chicken from broth; set aside until cool enough to handle. Pick meat from bones. Strain broth into a 4-cup measure; add water to make 4 cups. Press vegetables through sieve or through food mill into broth. Return broth to the pot and bring to a boil. Stir about 1/3 cup water into the 1/4 cup flour to make a smooth paste. Gradually stir the flour paste into the hot broth. Continue cooking, stirring constantly, until thickened and bubbly. Return chicken to pot; heat to boiling over medium heat. Prepare dumplings. Sift flour, baking powder, salt, and paprika into a mixing bowl; cut in shortening. Stir in milk just until dry ingredients are moistened. Drop dumpling batter in about 6 to 8 portions over chicken. Cook, covered, for 20 minutes. If desired, sprinkle dumplings with additional paprika and chopped parsley. Chicken fricassee serves 6.

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