Smothered Chicken

• 1 (3 lb.) fryer chicken
• 1/2 c. flour
• 3/4 c. vegetable oil
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/4 c. chopped bell pepper
• 1 Tbsp. minced garlic
• 2 c. chicken stock
• salt and pepper to taste
• 1/2 c. chopped green onion
• 1/4 c. chopped parsley

1. Skin, remove excess fat, debone and cut chicken into bite size pieces.
2. Put bones, 1 stalk celery, 1 carrot and 1 onion in stockpot with 1 quart water; simmer for at least 2 hours for stock. Strain and set aside.
3. Season chicken with salt and pepper.
4. Heat oil in Dutch oven over medium heat.
5. Dust chicken with flour and brown on all sides.
6. Remove chicken and set aside.
7. Pour off all but 1 tablespoon of oil and add onions, bell pepper and celery. Saute until vegetables are wilted.
8. Return chicken to pot; add stock and garlic.
9. Cover and simmer for about 45 minutes, stirring occasionally, adding stock if necessary.
10. Season with salt and pepper and add green onions and parsley.
11. Cook for 5 minutes more or until chicken is tender.
12. Serve over rice.

chicken, flour, vegetable oil, onion, celery, bell pepper, garlic, chicken stock, salt, green onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530624 (may not work)