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Smothered Chicken and Gravy

3 1/2 pounds cut up chicken
1/2 tsp salt
1/4 tsp. pepper
1 cup flour
1/2 cup vegetable oil
2 medium chopped onions
2 medium celery ribs, chopped
1 minced garlic clove
3 cups chicken broth

Season chicken pieces with salt and pepper. Place flour in bowl.
Roll chicken in to coat, shaking off excess. Transfer 3 tablespoons
flour to a smaller bowl and set aside.

In large skillet, heat oil over med-hi. Add chicken and cook,
turning halfway thru, about 10 minutes. When golden brown, transfer
to plate and set aside. Pour off all but 3 tablespoons of oil.
Reduce heat to med. Add onions, celery, and garlic and cook until
tender, 5 minutes. Sprinkle with the reserved flour and stir well.
Gradually stir in broth and simmer. Return chicken to skillet.
Reduce heat to low. Cover and simmer about 35 minutes. Transfer
chicken to a platter and cover to keep warm. Bring sauce to a boil
over high and cook until thickened, 5 minutes. Season the gravy
with salt and pepper and pour over chicken.


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