Chicken Fricasse with Dumplings

5 pound chicken cut up or 8/10 chicken pieces

1 cup flour

2 teaspoons salt

1 teaspoon pepper

2 teaspoons paprika

rosemary or thyme leaves

oil for frying

onion (Chopped)

1 cup water

3 tablespoons flour 

milk

Dumplings: 

1.5 cups flour

2 teaspoons baking powder

1/2 tsp salt

3 tablespoons shortening

1/4 cup milk

chives?

mix dry ingredients, cut in shortening, stir in milk

Directions:

wash chicken pieces and pat dry. Mix 1 cup flour, salt, pepper, paprika. Coat chicken with flour mixture. Heat thin layer of oil in skillet, brown chicken on all sides.  drain off fat reserve. Take out chicken,  to skillet add onions and thyme leaves. cook down, add back chicken and water. cover tightly and cook slowly. 2 hours till fork tender. remove chicken and reserve liquid.

For gravy:  heat 3 tablespoons  reserve fat in skillet, blend in 3T flour, make a rue, stir till warm an bubbly, add milk, reserved liquid, heat to boiling.  return chicken to gravy. prepare dough for dumplings/ drop by spoonfuls into hot chicken. cook uncovered 10 min. cover and cook 20 min longer.