1 chicken cut up- I prefer using thighs and drummies and just a couple of breasts
1 large onion, peeled, and chopped
4 celery ribs, chopped
chicken stock or water
salt and pepper
In a large dutch oven, or skillet add oil and heat over medium heat. Add onions and celery and saute until translucent and just getting brown, about 5-6 minutes. Remove from pan and reserve.
Add a little more oil, add chicken in batches and brown on all sides. Return all chicken, onions and celery to pan. Add chicken stock till chicken is half covered and put the lid on the pan, crack lid. Simmer for 45 minutes turning once. Stock should be reduced and a little thicker. Serve sauce and veggies over chicken and mashed potatoes, rice or wide noodles.