SYLVIA'S SMOTHERED CHICKEN

Steps:

• Trim the excess fat from the chicken pieces and sprinkle them with 1 teaspoon each of the salt and pepper.
• Season 2 cups of the flour with the remaining salt and pepper; dredge the chicken in the flour until coated on all sides (shake off any excess flour).
• Over medium heat, heat the oil in a heavy deep skillet (cast-iron is best) until the edge of a chicken piece dipped into the oil gives off a lively sizzle.
• Add as many chicken pieces into the skillet as you can, but make sure the pieces do not touch.
• Fry until the chicken pieces are browned on all sides, about 6 minutes; adjust the heat as necessary during frying to keep a lively sizzle without overbrowning.
• Remove the fried chicken to drain and repeat with the remaining pieces.
• When all the chicken pieces have been fried, pour off all but 4 tablespoons of drippings from the skillet, reduce the heat to medium, and add the onions, peppers, and celery to the skillet.
• Cook, stirring occasionally, until brown and tender, about 10 minutes.
• Move the vegetables to one side of the skillet and sprinkle the remaining 2 tablespoons of flour over the other side of the skillet; cook the flour until golden brown, stirring constantly--be careful not to let the flour burn.
• Slowly pour in the water and stir until the gravy is smooth.
• Divide the chicken between two heavy skillets with lids or place them all in a large heavy Dutch oven.
• Top with the gravy and vegetables; cover tightly.
• Simmer over low heat until the vegetables are tender and the chicken is cooked through, about 15 minutes.
• Check the seasoning and add salt and pepper as necessary.
• Serve, spooning some of the gravy and vegetables over each piece of chicken; pass the extra gravy.