Chicken Fricassee

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 to 2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1 tablespoon 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 teaspoon dried basil, marjoram, oregano, or thyme, crushed
• 1/4 cup light cream or milk
• 1 tablespoon all-purpose flour
• 2 cups hot cooked noodles or spaetzle

Instructions

1. In a plastic or paper bag combine the 1/4 c flour, paprika, salt, and pepper.
2. Skin chicken, if desired. Rinse chicken; pat dry. Add chicken, two or three pieces at a time, to the bag, shaking to coat well.
3. In a 12-in skillet cook chicken in hot oil about 15 minutes or till lightly browned, turning to brown evenly. Remove chicken; set aside.
4. 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.
5. Bring to boiling, scraping up browned bits from 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 tender and no longer pink.
6. 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 the skillet. Stir cream or milk into the 1 tablespoon flour. Stir into pan juices. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
7. Spoon some of the sauce over chicken; pass remaining sauce. Serve with hot noodles or spaetzle.