Chicken Fricasse

Recipe link at the bottom.  Adapted from Allrecipes.com

• 4 1/2 teaspoons all-purpose flour or corn starch
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme
• 2 chicken thighs, skin removed
• 2 tablespoons butter
• 3/4 cup sliced fresh mushrooms
• 1/2 cup diced onion
• 1/4 cup diced celery
• 3/4 chicken broth
• 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 chicken broth. 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. Sprinkle with parsley.

http://allrecipes.com/recipe/chicken-fricassee-2/