Chicken Fricassee

• 1 chicken, cut in pieces
• 2/3 c. flour (salt and pepper added)
• 1/3 c. vegetable oil
• 1/4 c. margarine
• 2 onions, chopped
• 2 ribs celery, chopped
• 1 clove garlic, minced
• 2 3/4 c. water or chicken broth
• 1 bay leaf
• 1/2 tsp. thyme
• dash of cayenne pepper
• salt and pepper to taste
• 2 green onions, chopped
• 2 Tbsp. chopped parsley

1. Dredge chicken in seasoned flour and brown slowly in hot oil. Remove chicken. Discard all but 1 tablespoon oil. Add margarine and remaining seasoned flour (about 1/3 cup), cooking slowly while stirring until just lightly brown. Add onions, celery and garlic; saut until soft, about 5 minutes. Add water or broth and seasonings, stirring well. Return chicken to pot; cover and simmer slowly until chicken is tender, about 30 minutes. Add a few chopped green onions and parsley; remove bay leaf and cook 5 more minutes. Serve over rice. Serves 6.

chicken, flour, vegetable oil, margarine, onions, celery, clove garlic, water, bay leaf, thyme, cayenne pepper, salt, green onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69939 (may not work)