Ingredients
4-1/2 teaspoons all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon dried thyme2 bone-in chicken thighs, skin removed (about 3/4 pound)2 tablespoons butter3/4 cup sliced fresh mushrooms1/2 cup diced onion1/4 cup diced celery3/4 cup water1 small bay leaf1/4 cup milk2 teaspoons minced fresh parsley
Preparation
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.
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.
