Ingredients:
1/4 cup flour
salt and pepper
6 tablespoons butter
1 (4 lb) chicken, cut up or 1 (4 lb) chicken breasts
6 carrots, peeled and chopped
8 medium potatoes, peeled and chopped
2 onions, peeled and chopped
2 cups chicken broth
1 sprig thyme
6 tablespoons flour
3 cups milk
freshly grated nutmeg
parsley, to garnish
Directions:
Mix flour, salt and pepper in a bag, add the chicken and shake to coat well.
Brown a few pieces at a time in the butter in a skillet.
Remove to a 3 QT baking dish, reserving the drippings.
Add the carrots, potatoes and onions to the baking dish.
Pour the chicken broth over and add the thyme.
Bake, covered at 350*F for 45 minutes.
Stir 6 TBs flour into the reserved drippings, adding additional butter if necessary.
Cook for 6 to 8 minutes or until medium brown, stirring constantly.
Stir in the milk.
Cook until thickened, stirring constantly.
Season to taste with salt, pepper and nutmeg.
Pour the gravy over the chicken and vegetables and bake uncovered for 25 to 30 minutes longer.
Garnish with parsley and serve.
Servings: 8
Time preparation: 20 min.
Time total: 95 min.