Smothered Chicken

Season chicken well and brown in large pot. When brown, remove from pan. Continue browning chicken in batches and remove to a plate.

In the fat in the pan saut onions, bell pepper, and celery til translucent. Add in 2-3 tablespoons flour into vegetables and cook til it starts turning a light brown. Thats a roux. The darker the roux the less thickening power it has. Return chicken to pot and add just enough water to almost cover. Bring to a boil, reduce heat and cover. Simmer til done, about an hour.

In the meantime slice whole bunch of green onions. When chicken is done, turn off heat and toss green onions in pot and let them wilt with the lid on for a few minutes. Serve with rice.