2 frying chickens, cut into sm. serving pieces
Flour for dredging
4-6 tbsp. oil
2 c. chopped onions
2 c. chopped celery
1/2 c. chopped parsley
1/4 c. chopped fresh basil or dried
Salt & pepper
About 1 c. rich chicken broth

Dredge the chicken pieces very lightly in flour. Heat 4 tablespoons oil in a large heavy skillet and brown the chicken on all sides over medium heat. Remove and keep warm. Add a little more oil, if necessary and saute the onions until transparent. Add the celery and parsley and saute, stirring frequently, for about 5 minutes. Stir in the basil and return the chicken to the pan. Season with salt and pepper to taste. Add the broth, stir gently to blend and cook over medium low heat, stirring occasionally, until the chicken and vegetables are tender. Add a little more broth if necessary to maintain liquid level in the pan. Serves 6 to 8.