STEWED CHICKEN WITH CELERY GRAVY

Ingredience :
3 boneless chicken breasts (skin on)
3 chicken legs
3 tbls. corn oil
2 7 oz. cans chicken broth
8 c. water
1/2 tsp. salt
1/2 tsp. black pepper
1 c. celery (chopped) 1/2 c. celery leaves (chopped)
1 1/2 tbls. dried parsley flakes
2 tbls. onion powder
1 c. water
1 tbls. cornstarch or flour
Directions :
Wash chicken. Remove any fat. Chop celery & leaves. Set aside.
In heated dutch oven pot add oil. Add chicken pieces to pot.
Sprinkle with onion powder. Fry chicken on both sides until
lightly browned. Add water, broth, celery, leaves, salt
pepper, parsley. Set heat to med. Boil for 50 min. Remove the
chicken only from pot & place or serving platter. To measuring
cup add 1 c. water. Add cornstarch or flour to water. Mix well.
Add to the water in chicken pot. Stir until it becomes thick.
Remove from pot and place in gravy bowl. Top chicken with gravy.
Serve.

Serves 6