- 4
- 45 mins
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup flour, divided
- 1/2 cup vegetable oil
- 2 medium onions, chopped
- 2 medium celery stalks, chopped
- 1 clove garlic, minced
- 3 cups chicken broth
Preparation
Step 1
Set aside 3 tablespoons flour and place the remaining in a bowl. Season chicken with salt and pepper, then roll in the flour to coat, shaking off excess. In large skillet, heat oil over medium-high heat. Add chicken and cook, turning halfway through, about 10 minutes. When golden brown, transfer to a plate and set aside. Pour off all but 3 tablespoons of oil from the pan and reduce heat to medium. Add onions, celery, and garlic and cook until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in broth and bring to a simmer. Return chicken to the skillet and 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 heat and cook until thickened, 5 minutes. Season the gravy with salt and pepper and pour over chicken.