Chicken Fricassee

This is one of our favorite meals, and one of Chris's favorites to make. It his mother's recipe. The first time he made it for me, I wasn't too fond of it, because I don't like a strong oregano flavor and if you know my husband he loves a strong spice flavor. He finally got the oregano to a great taste that I now enjoy! You can cook this in a deep pan, but we prefer to use our wok for this. We also love to serve some warm biscuits with ours.



Ingredients:
5 Chicken Thighs
1/4 cup of Flour
3 tablespoons of Oregano
2 tablespoons of Salt
3 tablespoons of Pepper
2 tablespoons of Thyme
1 cup of mushrooms
1/4 cup of celery
3/4 of an onion
3 tablespoons of Flour
1/2 of cup Milk
1 package of egg noodles

Directions:
1) Mix together flour(1/4 cup), oregano, salt, pepper and thyme in a plastic bag.
2) Add chicken to bag and coat with mixture.
3) Heat 3 tablespoons of olive oil in wok or pan.
4) Bring a pot of water to boil for the egg noodles.
4) Fry chicken until golden brown on both sides and then remove chicken.
5 While chicken is frying, chop vegetables and add to chicken juices once you remove the thighs.
6) Fry vegetables in chicken juices and oil until translucent.
7) Add 2 cups of water, put chicken back in with veggies and water.
8) Simmer for 10 minutes.
9) To make sauce thicker, sift 3 tablespoons of flour into the 1/2 cup of milk.
10) Add sauce to wok or pan and simmer an additional 5 minutes or your desired thickness.
11) Put 1-2 thighs over egg noodles.

Enjoy!