* 4-1/2 teaspoons all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/8 teaspoon dried thyme
* 2 bone-in chicken thighs, skin removed (about 3/4 pounds)
* 2 tablespoons butter
* 3/4 cup sliced fresh mushrooms
* 1/2 cup diced onion
* 1/4 cup diced celery
* 3/4 cup water
* 1 small bay leaf
* 1/4 cup milk
* 2 teaspoons minced fresh parsley

* In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally.
* Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley. Yield: 2 servings.