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1/2eachicken, about 1 lb, skinned, fat removed
1/2tspaprika
1xpepper, freshly ground
1/4cflour, all purpose
1eaegg white
1/4cmilk, skim
1xcountry rice
1/4croux, dry brown
1 1/2cwater
1conion, chopped
1/2cgreen onion, chopped
2eagarlic, cloves, minced
1tbparsley, fresh, finely chopped
1/8tsallspice, ground
1/4tsthyme
1xpepper, freshly ground
Directions:
Preheat the oven to 350 degrees F. Cut the chicken into pieces. Blend the paprika and pepper with the flour. Beat the egg white with the milk. Dip the chicken into the egg white mixture and then into the seasoned flour. Lay the chicken in a baking pan and bake for 30 minutes, or until golden brown. While the chicken is baking, make the country rice.Make the fricassee gravy: Put the "roux" into a saucepan and blend in the water a little at a time so there are no lumps and the sauce is smooth. Add all remaining ingredients, cover and simmer gently for 15 to 20 minutes.Remove the chicken from the oven and add it to the pot with the fricassee gravy. Let all simmer for another 15 minutes, or until the chicken is very tender and easily comes off the bones.Spoon the chicken fricassee onto plates and accompany with the country rice.NOTES: The chicken is even good served just out of the oven without the fricassee gravy. Tastes like fried! VARIATION: The skinned chicken breasts you buy at the grocery, or skinless turkey breasts cut into strips, both make an excellent fricassee.
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