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Smothered Chicken Recipe

1 (3.5 lb.) chicken -- cut in pieces
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup flour
1 celery stalk
2 onions
2 cloves garlic
1/2 tsp. dried thyme
2 tbsp. oil
2 cups chicken broth

Trim away any fat from chicken and discard.
Rinse the chicken well under cold running water.
Pat dry with paper towels. Sprinkle the chicken with salt and pepper.
Place chicken in plastic or brown bag. Pour the flour into the bag and
shake well to cover the chicken all over. Remove the chicken from the
bag and dust off the excess flour. Save 1 tbsp. of flour to use to thicken
the gravy.

Dice the celery, slice the onions and mince the garlic. Crush the thyme.

Heat the oil in a large skillet that has a cover. Add the chicken and sauté
over medium-low heat for about 20 minutes, turning occasionally to brown
evenly. When golden brown, push the chicken to the side of the pan.
Add the reserved tbsp of flour and sauté, stirring, until lightly browned.

Add the celery, onion and garlic to the skillet and sauté for 5 minutes,
stirring occasionally, or until the vegetables are tender. Stir together the
chicken and vegetables. Add the thyme and chicken broth. Bring to a
gentle boil. Reduce the heat to very low, cover, and simmer the chicken
for 20-25 minutes, or until the chicken is tender and the juices run clear
when pierced.
Serve hot.

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