In a gallon storage bag add flour, salt, and pepper. Wash chicken, shake dry but leave damp. Put chicken a few pieces at a time in the bag with the flour mixture. Seal bag and shake to coat chicken. Repeat until all chicken is coated. Add oil to a large skillet preheat on high heat. Brown chicken in oil on high to get a good browning. Chicken does not need to be done at this point, just well browned. Remove chicken from skillet and drain on paper towels.
Slice onions, mushrooms and celery all about a 1/4 inch thick. Slice celery crossways at a 45 degree angle. (this is for appearance and gives slightly larger pieces) Peel and sliver garlic.
In a dutch oven add all vegetables, slivered garlic, stewed tomatoes, and spices and mix well. Add chicken to sauce mixture and cover chicken with sauce.
Cover and bake in a 325 degree oven for 1 to 1-1/2 hours or until chicken reaches an internal temperature of at least 165 degrees and veggies are tender.
Serve with mashed potatoes or over rice or pasta. ENJOY!
This recipe works well with any cut of chicken bone-in or boneless.
