_6 servings_
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
3-pound ready-to-cook broiler-fryer chicken, cut up
3 tablespoons fat or oil
¾ cup hot water
½ teaspoon salt
1½ cups sliced carrots
3 cups sliced celery
¾ cup finely chopped onion
¾ cup chopped green pepper
Combine flour, 1 teaspoon salt, and pepper; coat chicken pieces with
mixture. Brown chicken in hot fat in large frypan. Drain excess fat
from pan. Add water and ½ teaspoon salt. Cover tightly and simmer 45
minutes to 1 hour, or until chicken is almost tender.
Add vegetables and cook 20 to 30 minutes longer, or until vegetables
are tender.
_Menu suggestion_
Serve with rice, lettuce and tomato salad, and fruit for dessert.