1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon hot red pepper
1 (3- to 4-pound) frying chicken, cut into 8 pieces
1 to 2 tablespoons vegetable oil
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 celery stalk, cut into 1/2-inch pieces
1/2 teaspoon dried thyme
1 (14 1/2-ounce) can chicken broth


1. Preheat oven to 350 degrees F. Lightly grease a shallow 2-quart baking dish.
2. In a pie plate combine flour, salt and hot red pepper. Dip chicken pieces in flour and set aside. Reserve any remaining flour. Heat some of vegetable oil in large skillet; add chicken pieces, several at a time and brown on all sides. Transfer to baking dish when browned. Add additional oil as necessary.
3. Add onion, bell pepper, and celery to skillet and cook until lightly browned, about 4 minutes. Stir in any reserved flour and the thyme. Gradually add broth. Cook until thickened, stirring to loosen browned bits. Pour over chicken in baking dish. Cover tightly with aluminum foil.
4. Place baking dish on rimmed baking sheet in oven and bake 45 minutes, or until chicken is very tender. Uncover and serve from baking dish.
If you have a shallow enameled chicken fryer with a lid, you can brown the chicken and prepare the sauce in it, then combine them and put them in the oven in the same pan.
Chicken Fricassee
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