Chick Frick

Courtesy of Cindy Elison

1C flour
2 t salt (optional)
1/4 t pepper
2 t paprika (optional, adds color more than flavor)
chicken pieces up to 4#
veg oil
1 C water
1 onion chopped
1T lemon juice
Spices (rosemary, thyme, poultry seasoning, etc)
3 T flour
milk

Mix 1 C flour, salt, pepper, and paprika. Coat chicken with flour mixture. Heat thin layer of oil in skillet. Cook chicken until brown on all sides. Drain fat from skillet; reserve. Add water and, if desired, chopped onion, lemon juice or herbs, such as dried rosemary or thyme leaves , to chicken. Cover and cook over low heat, adding water if necessary, until chicken is done, 2.5 to 3.5 hours. Remove chicken to warm platter; keep warm. Drain liquid from skillet, reserve.

Heat 3 T reserved fat in skillet. Blend in 3 T flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Add enough milk to reserved liquid to measure 3 C; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy.

8 servings