Southern Style Smothered Chicken (cookscountry)

3 lbs bone-in chicken pieces, split breasts cut in half crosswise, drumsticks, and/or thighs trimmed
1 t salt or to taste
1/2 t pepper or to taste
1/2 c & 2 T flour, divided
1/4 c vegetable oil
2 onions, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
1 t dried sage leaves
2 c chicken broth
1 T cider vinegar
2 T minced fresh parsley

Season chicken with salt and pepper. Spread 1/2 c flour in shallow dish. Working with 1 piece at a time, dredge chicken in flour, shaking off excess and transfer to plate. Heat oil in Dutch oven over medium-high heat. Add half of chicken to pot, skin side down and cook until deep golden brown, 4 – 6 min per side; transfer to plate. Repeat with remaining chicken, adjusting heat if flour begins to burn. Pour off all but 2 T fat and return pot to medium heat. Add onions, celery, salt and pepper and cook until softened, 6 – 8 min. Stir in garlic, sage and remaining 2 T flour and cook until vegetables are well coated with flour and garlic is fragrant, about 1 min. Whisk in broth, scraping up any browned bits. Nestle chicken into sauce, add any accumulated juices from plate and bring to boil. Reduce heat to low, cover and simmer until breasts register 160 F and drumsticks/thighs register 175 F, 30 – 40 min. Transfer chicken to serving dish. Stir vinegar into sauce and season with salt and pepper to taste. Pour sauce over chicken, sprinkle with parsley, and serve. Serves 4.



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