Honeymoon Chicken Fricassee!
This recipe came from a BHG cookbook DH had when we got married. I remember paging through the book, seeing the name "fricassee" and thinking how interesting that sounded. That was back in 1978--since then we've had this many times. Don't ask me if it's pronounced "frick-a-see" or "freh-cassie"--either way works for me, but I like "frick-a-see" best! Please be aware, as per suggestion by recent reviewer....make sure you mix the flour, paprika and seasonings carefully. I've never had a problem with range of flour (I don't even measure it!) and the seasonings, but the reason I give a range for the flour is that some people prefer to not have as much flour leftover (to throw away)....or to have a more potent flavor (!!!). Enjoy!!!
DIRECTIONS
- Preheat oven to 375.
- Combine dry ingredients on a plate; brush chicken pieces with butter, dip into flour mixture.
- Arrange chicken in 13x9 pan; sprinkle any remaining flour over the meat.
- Bake for 20 minutes.
- Meanwhile, combine soup & milk in a bowl, and zap in the microwave (or stovetop in a pot), until hot & bubbly; stir well, add mushrooms if used.
- NOTE: Add an extra can of soup if you'd like a LOT of gravy.
- Drain fat from chicken; pour soup mixture over the meat.
- COVER pan with foil, continue baking until the meat is tender--about 40 minutes; juices will run clear when pierced with fork or knife-point.
- Remove foil and bake for 10 more minutes.
- SERVE: Ladle gravy over rice or egg noodles. A serving of broccoli or corn -- and -- "dinner is served!".
- LEFTOVER MEAT: Pick meat from bones, mix with leftover rice and gravy, spoon into a serving/baking dish--next day, reheat in the microwave for "Fricasserole"!