Recipe(tried): Chicken Provencale

CHICKEN PROVENCALE
Serves 8

3 1/2 lbs your favorite cut of chicken
1/3 cup all purpose flour for coating
1/4 cup olive oil, or as needed
salt and pepper to taste
2 onions chopped
3 cups thickly sliced celery
2 garlic cloves, crushed
1 can Italian style plum tomatoes, coarsely chopped
1 cup dry white wine
2 tsp leaf thyme, crumbled
1 tsp fennel seeds, crushed
2 bay leaves
pinch of smoked Spanish Paprika
1 large orange
Hot cooked rice.

Wash chicken, pat dry and coat lightly with flour, shaking off the excess. Heat 2 tb of the oil in big flameproof casserole. Brown the chicken in batches, adding more oil if necessary. Transfer chicken to plate. Season with salt and pepper. Pour off all but 2 tb oil from casserole. Saut onions and celery. Add garlic and continue sauteeing. Add tomatoes, wine, thyme, crushed fennel seeds, bay leaves and paprika; scrape browned bits from bottom of casserole with wooden spoon. Return chicken to casserole. Remove outer peel of orange with peeler. Add of the rind to the casserole. Bring to boil. Lower heat; cover and simmer 20 minutes or until chicken is tender. Serve over rice.