make a spice bundle with either cheese cloth or a nylon stocking.... the mesh should be very tight.. set aside...

take your chicken thighs or even legs.... IF U ARE USING A WHOLE CHICKEN I SUGGEST IT BE CUT INTO PIECES

DEBONE YOUR CHICKEN THIGHS AND REMOVE SKIN

place chicken and veggies in a mixing bowl with the 2 T of oil,,,,

sprinkle them with salt, pepper, garlic powder, paprika.... and mix seasonings over chicken and veggies by hand and really rub seasoning in..

I use my heavy bottom dutch oven or cast iron dutch oven.. put a little oil in the pan and allow to get hot.... flick a little flour in it to see if it sizzles..,

dredge only chicken pieces in flour..,, shake them so that loose flour falls off..,,fry the thighs until they are brown, THEY ARE NOT DONE!!!! remove from pan and place on a non-porous surface. let sit.....

pour out oil in pan should just be a little in the bottom...,add celery, onion and bell pepper (can use red and yellow which are sweeter) scrape up any bits...turn pan to med and stir until semi sift.... about 4-6 minutes. put chicken and juices back in pot... and 3 cups chicken broth... ADD SPICE BUNDLE..... and let cool for 20 min take lid off and cook for another 5-7 minutes,., just until liquid is gone.

if u want to use 2 1/4 cup broth and 1/4 cup white wine like Chardonnay.

**** TASTE BROTH TO SEE IF U NEED MORE SEASONING. remove bundle and discard...,