Fricken Chickassee

There's something about this meal that's both all-American and foreign-tasting. Kind of like the Beef Stroganoff I know we all had at least two nights a week as kids, I think it's one we Americans stole from the Axis powers and pretended like it was our own sometime in the early fifties. Chicken Fricassee was one of my family's counterfeited staples, and it is the only one of the two I still enjoy eating. Even though CF's made with cheap, bone-in chicken, there's something about eating those slimy, spiral egg noodles of Beef Stroganoff that make me think even I'm not poverty-stricken enough to eat that kind of cafeteria food.

5-6 boned but skinless chicken thighs (a leg would do)
2 bunches asparagus
8-10 red potatoes (quarter the larger ones)
1/2 c. flour (plus more to dip the chicken)
1/2 c. oil
4 c. chicken broth
dill
paprika
black pepper

Fill a large bowl or dish with flour, paprika, and black pepper. Then, turn stove to near high heat on a large and heavy stock pot with a little oil in the bottom. Dip both sides of thighs in flour and put in pot to brown thigh for about 1 minute each. Set aside. (I was drinking too much to remember to take a picture here for ya, but I'll get one next time)

With all of the thighs browned and set aside, pour together slowly the oil, flour, and chicken broth into the large and heated stock (My mom uses this jar technique to make to keep the gravy from lumping, but I just beat the whisk to death). Put fresh or dried dill then meat then potatoes into gravy, spooning the gravy over each before putting the lid back on to cook at medium heat for about 40 minutes or more. When the potatoes are almost done, throw in the asparagus, spoon gravy over them, and cook for another 5-7 minutes. Serve with dinner rolls.