Chicken Fricassee

Ingredients:

• 1/4 c all-purpose flour
• 1 t paprika
• 1/4 t salt
• 1/4 t pepper
• 2-2 1/2 lbs chicken pieces (I cut up a whole fryer, discarding the backbone and wings)
• 1 T cooking oil
• 1 c halved fresh mushrooms
• 1/4 c chopped celery or red or green pepper
• 1/3 c sliced green onion
• 1 c chicken broth
• 1/4 t dried basil, marjoram, oregano or thyme
• 1/4 c light cream or milk
• 1 T all-purpose foulr
• 2 c hot cooked noodles or spaetzle

Skin chicken, if desired. Rinse chicken; pat dry. Add chicken, 2 or 3 pieces at a time to the bag, shaking to coat well.

In a 12” skillet cook chicken in hot oil about 15 minutes, or until lightly browned, turning to brown evenly. Remove chicken and set aside.

Drain fat, reserving 2 T of the drippings in the skillet (add more oil if necessary). Add mushrooms, chopped pepper or celery and green onion to skillet. Cook and stir for 2 minutes. Stir in chicken broth and basil, marjoram, oregano or thyme.

Bring to a boil, scraping up the browned bits from the bottom of the skillet. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 35-40 minute or until chicken is no longer pink.

Transfer chicken and vegetables to a platter; keep warm. Skim fat from the pan juices and return 3/4 c juices to the skillet. Stir cream or milk into the 1 T flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook for 1 minute more.

Spoon sauce over chicken. Serve with hot noodles or spaetzle.

Servings: 4

Submitted By: Betsy