Skillet Chicken Supper

• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 2 tablespoons canola oil
• 1-3/4 cups water, divided
• 1/2 cup soy sauce
• 1/2 teaspoon dried oregano
• 3 medium red potatoes, cut into 1-inch chunks
• 3 large carrots, cut into 1-inch pieces
• 3 celery ribs, cut into 1-inch pieces
• 1 package (10 ounces) frozen peas

1. In a small bowl, combine the flour, garlic powder and pepper. Pour half the flour mixture into a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside.
2. In a large skillet, cook chicken in oil until browned on all sides; drain. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat. Cover and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm.
3. Combine reserved flour mixture and remaining water until smooth; add to the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables.

flour, garlic, pepper, chicken, canola oil, water, soy sauce, oregano, red potatoes, carrots, celery, frozen peas

Taken from www.tasteofhome.com/recipes/skillet-chicken-supper/ (may not work)