1Mix in ziplock bag: flour, thyme, salt & pepper
Shake chicken pieces one at a time and coat.
2In dutch oven, brown chicken in 2 Tab olive oil & 2 tab butter
Remove from pan.
In same oil, add onions, celery & garlic. Cook until semi soft
Add chicken, water and bay leaf.
Bring to boil and cover and simmer 35 minutes or until juice runs clear.
3mix Milk with leftover seasoned flour and add to pot.
Stir to thicken. Garnish with chopped parsley.
Serve with mashed potatoes or noodles.