| | Directions | | Dredge chicken in flour, reserving remaining flour. Lightly brown chicken in oil; remove. Sauté celery, onion and garlic. Sprinkle with reserved flour. Stir in remaining ingredients and chicken. Cover and cook on low for 20-30 minutes until chicken is cooked through. |
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| Ingredients | | - |  | 1 chicken parts, skinned (1 lb 2 ounce ) |
| - | | 3 tablespoons Flour |
| - | | 2 tablespoons vegetable oil |
| - | | 1/2 cup diced celery |
| - | | 1/4 cup chopped onion |
| - | | 2 cloves garlic, minced |
| - | | 1 cup water |
| - | | 2 carrots inch chunks |
| - | | 1/2 can canned tomatoes, chopped |
| - | | 1 tablespoon parsley, chopped |
| - | | 1 packet instant chicken broth |
| - | | Pinch white pepper |
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