Chicken Fricassee

• 1/2 cups Flour
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Paprika
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Garlic Powder (optional)
• 1 whole Chicken, Cut Into Pieces Or 2 Whole Chicken Breasts
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 1/2 whole Green Pepper, Cored, Seeds Removed, And Cut Into Pieces
• 2 stalks Celery, Chopped
• 4 ounces, weight Fresh Mushrooms, Sliced
• 1 whole Shallot, Diced
• 1 cup Chicken Stock

1. Mix the flour with the seasonings in a small bowl and set aside.
2. Prepare the chicken by cutting the whole chicken into pieces and removing the skin.
3. You can also use skinless, boneless chicken breasts here if you like.
4. Place the flour and seasonings into a Ziploc bag and put the chicken into the bag.
5. Shake the bag to cover the chicken with the flour mixture.
6. Or you can dredge the chicken pieces through the seasoned flour in a dish.
7. I like using a bag because its a little less clean-up for me.
8. And Im not a neat, tidy cook.
9. Heat 2 tablespoons of oil in a skillet over medium-high heat.
10. Add chicken and brown the chicken a few pieces at a time, turning once (you arent cooking it through herejust searing all sides).
11. Then place the chicken aside.
12. Add another tablespoon of oil to the pan if needed.
13. Once the oil is hot, add the cut up vegetables and saute til they are just limp.
14. Add the chicken stock, then place the browned chicken on top of everything and cover the pan.
15. Let it simmer for about 45 minutes for bone in chicken or about 25 minutes if using boneless chicken breasts.
16. Serve the chicken and sauce with noodles, rice, mashed potatoes or ...
17. Serves 4

flour, salt, pepper, paprika, onion powder, garlic, chicken, olive oil, green pepper, stalks celery, mushrooms, shallot, chicken

Taken from tastykitchen.com/recipes/main-courses/chicken-fricassee-2/ (may not work)