An old Betty Crocker recipe via my mom; this was our version of chicken & dumplings.
1 C all-purpose flour
2 t salt
1/2 t pepper
2 t paprika (optional)
4 lb stewing chicken, cut up (or however many legs/thighs you have)
Shortening or vegetable oil
1 C water
3 T flour
1 recipe dumplings (below)
Mix 1 cup flour, the salt, pepper, and paprika. Coat chicken with flour mixture. Heat thin layer of shortening in 12-inch skillet or Dutch oven. Cook chicken until brown on all sides. Drain fat from skillet; reserve. Add water and, if desired, chopped onion, lemon juice or herbs, such as dried rosemary or thyme, to chicken. Cover and cook over low heat, adding water if necessary, until chicken is done, 2 1/2 – 3 1/2 hours. Remove chicken to warm platter; keep warm. Drain liquid from skillet; reserve.
Heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring constantly, 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 & stir 1 minute. Season to taste with salt and pepper. Return chicken to gravy.
Prepare dumplings; drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
3 T shortening
1 1/2 C all-purpose flour
2 t baking powder
3/4 t salt
Cut shortening into flour, baking powder, and salt until mixture resembles fine crumbs. Stir in milk.
Drop by spoonfuls into boiling stew; cook 10 minutes uncovered, then cover and cook 10 minutes longer.