Thrifty Chicken and Vegetables

1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1 broiler-fryer (3 pounds), cut up
3 tablespoons vegetable oil
1 large onion, chopped (1 cup)
1 1/2 cups sliced carrots
3/4 cup water
3 cups sliced celery
1 medium-sized green pepper, chopped (1 cup)

1. Combine flour, 1 teaspoon of the salt and pepper in a paper or plastic bag. Add chicken, a few pieces at a time; shake to coat evely. Heat oil in large skillet. Add chicken and brown slowly on both sides, about 20 minutes.

2. Push chicken to one side of pan; add onion and carrots. Saute until onion is soft. Add water and remaining teaspoon salt. Cover. Simmer 30 minutes or until chicken is almost tender.

3. Add celery and green pepper. Continue to cook until chicken is tender, about 15 minutes. Spoon onto serving platter; garnish with celery leaves, if you wish.

Makes 6 servings at 40 cents each.

[Magazine clipping. Somehow, if "thrifty" is the best thing you can say about this recipe, it doesn't excite me.]