2 1/2 to 3 lb. broiler fryer chicken, cut up
1/2 c. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
Vegetable oil

Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil (1/4 inch) in large skillet. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are tender. If skillet cannot be tightly covered, add 1 to 2 tablespoons water. Turn chicken to assure even cooking. Remove cover for last 5 minutes to crisp chicken. 4 servings.

Creamy Gravy: Place chicken on warm platter. Pour fat from pan into bowl, leaving brown particles plus 3 tablespoons fat in pan. Blend in 3 tablespoons flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in 3/4 cup milk and 3/4 cup water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add few drops bottled brown bouquet sauce. Season with salt and pepper. 1 1/2 cups.