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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is one of our all-time favorites. When you have guests over, just double the recipe. Ingredients:
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon dried thyme |
2 bone-in chicken thighs, skin removed (about 3/4 pound) |
2 tablespoons butter |
3/4 cup sliced fresh mushrooms |
1/2 cup diced onion |
1/4 cup diced celery |
3/4 cup water |
1 small bay leaf |
1/4 cup milk |
2 teaspoons minced fresh parsley |
Directions:
1. In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally.
2. Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley. Yield: 2 servings.
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