Chicken Fricassee

Combine 1 cup all purpose flour, 2 teaspoons salt, 1/4 teaspoon pepper, and 2 teaspoons paprika in a shallow bowl to create the flour mixture for dredging.

Pat the 4-pound stewing chicken pieces dry with paper towels, then dredge each piece thoroughly in the flour mixture, shaking off excess.

Heat shortening or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid overcrowding, brown the chicken pieces on all sides until golden, approximately 3-4 minutes per side.

Add 1 cup water to the pot, scraping up any browned bits from the bottom with a wooden spoon to deglaze.

Reduce heat to medium-low, cover the pot, and simmer the chicken until tender and cooked through, approximately 25-30 minutes.

In a small bowl, whisk together 3 tablespoons flour and the milk until smooth to create a beurre manié or slurry.

Slowly pour the flour-milk mixture into the simmering broth while stirring constantly to prevent lumps and thicken the sauce.

Continue simmering until the sauce reaches desired thickness, approximately 3-5 minutes.

Add the chive dumplings directly into the simmering fricassee, ensuring they are fully submerged in the liquid.

Cover and cook until the dumplings are heated through and tender, approximately 5-10 minutes depending on dumpling size.

Taste the fricassee and adjust seasoning with additional salt and pepper as needed before serving.