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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 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.