Chicken Fricassee Recipe

• 4½ tsp All-Purpose Flour
• ¼ tsp Salt
• 1/8 tsp Pepper
• 1/8 tsp dried Thyme
• 2 Chicken Thighs (skin removed)
• 2 tbsp Butter
• ¾ cup sliced fresh Mushrooms
• ½ cup diced Onion
• ¼ cup diced Celery
• ¾ cup Water
• 1 small Bay Leaf
• ¼ cup Milk
• 2 tsp minced fresh Parsley

• Combine 2¼ tsp flour, salt, pepper and thyme together in a large bowl.
• Roll the chicken into the mixture to coat properly.
• Heat butter in a small frying pan and fry the chicken until brown on all sides.
• Remove the chicken and set aside.
• Fry mushrooms, onion, and celery in the remaining butter, until crisp-tender.
• Add chicken, along with water and bay leaf. Bring to a boil.
• Reduce heat and cover the pan. Simmer until the chicken juices run clear, turning occasionally.
• Stir in remaining flour mixture with milk until smooth.
• Add to the chicken and bring to a boil. Simmer until thickened, stirring continuously.
• Garnish with parsley and serve.