Chicken Fricassi

This is the recipe my good friend Angie shared with me recently. I must say, it is DELICIOUS!!! Here is the recipe as she wrote it (with a couple of notes from me) and pictures I took while making it the other night :)

4 bone-in chicken thighs
1/4 cup flour
1 tsp paprika (or until flour looks pink)
dash white pepper (optional.. i always forget it)
at least 1 tsp salt

Mix up in gallon sized ziplock (or whatever is handy) and shake chicken in it to coat.

1 tbsp light oil
1/2 cup an onion, chopped
1/2 cup celery, chopped

(I used my Ninja Master Prep! Though I accidentally pulsed it a little too much and basically pureed my onion and celery x.x)

Heat pan to medium-low heat. Add oil to coat pan.



Add onion and celery and cook until semi-tender. Scoop out and set aside.



Add more oil to recoat pan. Lightly crisp chicken in pan; DO NOT COOK THROUGH.



2 small cans (10 3/4 oz each) cream of chicken soup


In a crockpot, add 1 can cream of chicken soup.



Lay chicken on top.



Lay onions and celery on top of that.



In a bowl or measuring cup, add second can of soup and 1 can's worth of water. Mix up and pour in crockpot to cover everything.
Cook on high for 1 hour.
Reduce to low and cook for 6 hours.
Do not remove lid while cooking.



When time is up, use tong to grab chicken bones. If meat does not fall off the bone, recover and cook on high for 1 more hour.

Stir up contents of crock pot and serve over wide egg noodles (or preferred choice of base, i.e. potatoes, rice, ect.)
Enjoy! =D