1/2 cup plus 2 tablespoons all-purpose flour (divided)
1/4 cup vegetable oil
2 small onions (chopped fine)
2 celery ribs (chopped fine)
3 garlic cloves (minced)
1 teaspoon dried sage leaves
2 cups chicken broth
1 tablespoon cider vinegar
2 tablespoons fresh parsley (chopped) Optional
Place 1 cup flour in a food grade disposable bag; season with 1 teaspoon salt, and 1/2 teaspoon pepper. Shake chicken pieces one piece at a time to coat; set aside.
Add the oil to a chicken cooker or Dutch oven over medium-high heat and cook chicken until nicely browned on both sides. Set chicken aside on a plate or platter.
Drain the now empty skillet of oil, reserving 2 tablespoons. Add the 2 tablespoons back into the skillet. Place the celery and onion in the skillet, season with 1 teaspoon salt, and ½ teaspoon pepper, cook until softened. Mix in the flour, sage, and garlic until well combined; continue cooking until fragrant. Stir in the chicken broth scraping any bits from the bottom of the pan.
Add the chicken back to the skillet, bring mixture to a boil, and reduce heat to low, cook covered until chicken is done. (About 30 minutes – 160f. for breasts and 185 for thighs and legs)
Remove chicken to a serving platter and then mix the vinegar into the sauce. Pour the sauce over the chicken, garnish with parsley, and serve hot.