Family On A Budget

A favorite comfort food, I have been making this recipe for more than 20 years. It was originally from the Betty’s Crocker’s Chicken Cookbook. I use different spices depending on my mood, sometimes it’s rosemary or basil or a combination of different herbs. The original recipe calls for a 3lbs cut up chicken pieces with the skin, but I find legs/thighs more economical and very tasty. I remove the skin to save on calories. Tastes just as good without it. For the dumplings you can use whatever spice you have on hand. I have a herb garden and it comes in handy for this recipe. In the winter I have lots of frozen herbs from the summer, but dried works well too. During the busy work week I can cook the chicken and sauce during the weekend and just reheat it to boiling, then drop in the dumplings for time savings.

Chicken Fricassee with Chive Dumplings

1/3 cup all purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
6 to 8 chicken thighs (I remove the skin)
1 large onion chopped (optional)
canola oil
1 cup water
3 T all-purpose flour
Milk