for family meals :
is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here). Shirley
recipe is from 'Soul Foof' by Joyce White. This
is a great recipe. I've made it several times".
chicken 3 to 3 1/2 lbs.
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 Tblsp. oil
2 cups homemade chicken stock (or canned low
the chicken into serving pieces; the breast
into halves, legs and thighs separated, plus
the wings, for a total of 8 pieces. Trim away
any visible fat and discard. Rinse the chicken
well under cold running water and pat it very
dry with paper towels.
the chicken with salt and black pepper. Place
pieces into a plastic or brown bag. Pour the
flour into the bag and shake well to cover
the chicken all over. Remove from the bag
and dust off any excess flour. Save 1 tablespoon
of the flour to use to thicken the gravy.
the celery; slice the onions; and mince the
garlic. Crush the thyme. Set aside.
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
tablespoon of flour and saute, stirring until
the celery, onions, garlic and thyme to the
skillet and saute for 5 minutes, stirring
occasionally, or until the vegetables are
tender. Stir together the chicken and vegetables.
the 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 fork-tender and the juices run
clear when pierced.