1 tbsp. plus 1 1/2 tsp. all purpose flour, divided
1/4 tsp. salt
1/8 tsp. pepper
Dash ground thyme
12 oz. chicken parts, skinned
1 tsp. butter
1/2 c. diced onion
3/4 c. sliced mushrooms
1/4 c. diced celery
3/4 c. water
1/2 sm. bay leaf
1/4 c. skim milk

Garnish: 2 teaspoons chopped fresh parsley.

On a plate combine 2 1/4 teaspoons of flour with the salt, pepper and thyme; dredge chicken parts in seasoned flour to coat.

In a 2 quart saucepan, heat butter until bubbly and hot; add chicken and cook, turning frequently, until browned on all sides. Remove chicken to plate and set aside, reserving pan drippings.

In same saucepan, saute onion in pan drippings until softened; add mushrooms and celery and saute until tender, about 3 minutes. Return chicken to pan; add water and bay leaf and bring to a boil. Reduce heat, cover and let simmer until chicken is tender, 30 to 35 minutes.

In a small bowl, combine remaining 2 1/4 teaspoons flour with the milk, stirring to dissolve flour; stir into chicken mixture and cook, stirring constantly, until sauce is thickened 3 to 5 minutes. Remove and discard bay leaf; serve sprinkled with parsley.