Flathead Smothered Chicken

In a large pot, heat oil over medium high heat. Add chicken pieces and cook until chicken is dark golden brown on both sides (it doesn’t have to be thoroughly cooked at this point, just seared on both sides). Remove chicken from pan and set it aside. Add onion and celery to pan, cook until onion is translucent. Add white wine to deglaze the pan (scrape browned bits off bottom of the pan and reduce wine, almost completely). Add can of celery soup, can of mushroom soup, mushrooms, chicken stock, thyme and parsley. Bring to a boil. Add chicken back to the pan, reduce heat to medium, cover the pan and simmer for about 45 minutes. If sauce gets too thick while simmering add a little more chicken stock. Salt and pepper to taste. Serve over egg noodles or rice with green veggies.