Chicken Fricassee

By JAmero4702

Ingredients

• 1/4 cup all-purpose flour
• 1 tsp paprika
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 to 2 1/2 lbs meaty chicken pieces (breasts, thighs, and drumsticks)
• 1 Tbs cooking oil or shortening
• 1 cup halved fresh mushrooms
• 1/3 cup chopped green or sweet red pepper or celery
• 1/3 cup sliced green onion
• 1 cup chicken broth
• 1/4 tsp dried basil, marjoram, oregano, or thyme, crushed
• 1/4 cup light cream or milk
• 2 cups hot cooked noodles or spaetzle

Details

Servings 6
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

In a plastic or paper bag combine 1/4 cup flour, paprika, salt, and pepper.
Skin chicken, if desired. Rinse chicken; pat dry. Add chicken, two pieces at a time, to the bag, shaking to coat,
In a 12 inch skillet cook chicken in hot oil 15 minutes or till lightly browned, turning to brown evenly. Remove chicken; set aside.
Drain fat, reserving 2 tablespoons of the dripping in the skillet (add more oil if necessary). Add mushrooms, green or red 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 boiling, scraping up browned bits fron the bottom of the skillet. Return chicken to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink.
Transfer chicken and vegetables to a platter; keep warm. Skim fat from pan juices; measure 3/4 cup of the pan juices and return to skillet. Stir cream or milk into the 1 Tbs of flour. Stir into pan juices. Cook and stir till thickened and bubbly. Coo and stir for 1 minute more.
Spoon some of the sauce over chicken; pass remaining sauce. Serve over hot noodles.