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Chicken Fricassee with Herb Dumplings

Teresa Ambra
Chicken Fricassee with Herb Dumplings is outstanding! This delicious fricasseed chicken main dish recipe includes homemade gravy and dumplings. It's a vintage southern comfort food entree at its best! It's perfect for family dinners and when you want a stick-to-the-ribs meal everyone loves. This hearty main dish is so satisfying and mouthwatering that everyone will want it on your regular menu rotation!
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Prep Time 40 minutes
Cook Time 1 minute
Total Time 41 minutes
Course Chicken Main Dish
Cuisine American
Servings 6

Ingredients
  

CHICKEN:

  • 2-3 lb. whole chicken, cut up or boneless chicken breasts and boneless chicken thighs
  • 1 cup UNBLEACHED all-purpose flour
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. paprika
  • avocado oil for frying
  • 1 cup water I used 2 cups
  • 1 tbsp. all-purpose flour
  • milk as needed
  • Herb Dumplings
  • 1/2 cup chopped onion
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1 tbsp. lemon juice

HERB DUMPLINGS:

  • 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 tsp. baking powder
  • 3/4 tsp. sea salt
  • 3 tbsp. unsalted butter cold
  • 3/4 cup milk
  • 3 tbsp. snipped chives or 1 tbsp. dried chives
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 tbsp. parsley

Instructions
 

CHICKEN:

  • Wash chicken pieces and pat dry.
  • Mix 1 cup flour, salt, pepper and paprika.
  • Coat chicken with flour mixture.
  • Heat thin layer of avocado oil in large skillet; brown chicken on all sides.
  • Remove chicken to a platter.
  • Drain off fat; reserve.
  • To skillet, add water, chopped onion, rosemary and thyme and lemon juice.
  • Add chicken back into skillets.
  • Cover tightly; cook chicken slowly about 45 to 60 minutes 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 tbsp. reserved fat in skillet. (See note below).
  • Blend in 3 tbsp. flour.
  • Cook over low heat, stirring until mixture is smooth and bubbly.
  • Remove from heat.
  • Add enough milk to reserved liquid to measure 3 ½ cups; pour evenly between the skillets.
  • 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.

HERB DUMPLINGS:

  • Measure baking mix, baking powder and salt into bowl.
  • Add chives, thyme, rosemary and parsley.
  • Cut in butter thoroughly with a pastry blender until mixture looks like meal.
  • Stir in milk.
  • Drop by large tablespoonfuls into hot gravy and chicken mixture.
  • Cook as directed above.

Notes

NOTE: To fricassee a broiler-fryer chicken, select 3-4 lb. broiler-fryer and cook slowly 45-60 minutes or until fork-tender. To fricassee a stewing hen,  cook 2 ½ to 3 ½ hours or until fork tender.
NOTE: I used a pack of 6 boneless chicken breasts and 8 boneless chicken thighs. I divided the meat between three different skillets so it would cook more quickly. I divided all the gravy ingredients between the three skillets instead of just two skillets.
NOTE: Instead of using only 3 tablespoons each of the reserved fat and flour, I used all the leftover oil which was about ½ cup, and the leftover flour mixture from dredging the chicken which was also about ½ cup.
Recipe adapted from Betty Crocker Cookbook, circa 1972.
© Can’t Stay Out of the Kitchen
Keyword chicken, main dish
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