|Flour||1 Cup (16 tbs)|
|Broiler fryer||5 Pound, cut up 2.5 pounds each|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, chopped, 2 cups|
|Chopped celery||1 Cup (16 tbs)|
|Finely chopped pepper||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Worcestershire sauce||5 Tablespoon|
|Brown sugar||5 Tablespoon|
Place flour and salt in a large plastic bag; add chicken pieces a few at a time; shake, coating chicken well.
Heat the oil in a large Dutch oven.
Brown chicken pieces a few at a time.
Remove pieces as they brown.
Repeat, until all chicken pieces are browned.
Remove all but 2 tablespoons of fat from Dutch oven.
Add onion; saute until golden brown; add celery, green pepper, catsup, water, Worcestershire and brown sugar; stir well.
Add chicken to sauce, turning to coat chicken pieces.
Cook slowly for 20 minutes, or until chicken is cooked through.