Oh yeah? Go ahead and sous me!

I was the sous-chef and did the prep work for this one. My wife did all the cooking.

CHICKEN FRICASSEE

2 chicken leg quarters, split at knee, skinned, rinsed, and patted dry
2 tbsp flour
1/4 tsp paprika
1/8 tsp poultry seasoning
Salt and pepper
1 tbsp shortening
1/3 cup frozen chopped onion
1/3 cup frozen chopped pepper
1 can (10 oz) chicken broth, divided
1/4 tsp combined basil, oregano, and marjoram, crushed
1/4 cup milk
1 tbsp flour

Mix 2 tbsp flour, paprika, poultry seasoning, salt and pepper in a plastic bag and coat chicken well. In an 8 inch skillet that has a cover, cook chicken in hot oil about 15 minutes turning until lightly browned. Remove chicken and set aside.
Add chopped onion and green pepper to skillet and sauté for 2 or 3 minutes while scraping bottom of skillet. Add half of chicken broth with spice mixture and bring to a boil. Return chicken, reduce heat, cover and simmer for 30 to 40 minutes or until chicken is tender and juices run clear. Add broth as necessary to maintain about 1/8 inch liquid in pan during cooking.

Remove chicken and keep warm. Add remaining broth to pan and deglaze. Remove from heat. Mix 1 tbsp flour with milk and stir into pan juices. Cook for about 3 minutes or until thickened. Serve with noodles if desired. Serves 2.

We served this with broccoli, cauliflower and peas and whole wheat noodles.