Southern Chicken Fricassee

This is a recipe I remember my mother making, since I was a child. Now DH loves it as much as I do. Its comfort food at it's finest! Great on a cold night. I like to serve it with garlic-mashed potatoes, fresh green beans, and French bread to sop-up the gravy. Mmm.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 3  lbs chicken pieces
• 1  teaspoon salt
• 1  teaspoon garlic powder
• 1⁄2 teaspoon  red pepper
• 1⁄2 cup flour
• 1⁄2 cup  vegetable oil
• 1⁄3 cup water

• for gravy

• 2  tablespoons seasoned flour
• 1  cup milk
• 1  chicken bouillon cube

Directions

1. Combine seasonings and flour.
2. Dredge chicken pieces in seasoned flour, shaking off any excess.
3. In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
4. This will probably have to be done in two batches.
5. Return the chicken to skillet and add water.
6. Bake in preheated 325°F oven, covered, for 1 hour.
7. Uncover and bake for 20 minutes.
8. Remove chicken to platter and tent with foil to keep warm.
9. Skim fat off of drippings, if desired.
10. Evenly sprinkle flour over drippings while whisking.
11. When incorporated, whisk in milk and bouillon cube.
12. Simmer over a low to medium fire, stirring often, until thickened.
13. Serve the milk gravy over chicken and garlic-mashed potatoes.