Chicken with Gravy

• 2 lb. chicken thighs
• salt and pepper for seasoning
• flour
• 1 can cream of celery soup or 2 cans vegetable soup

Slit the meaty portion of the thigh for the seasoning to penetrate. Sprinkle with salt and pepper. Coat with flour and brown in skillet with butter. Brown only until the outside is golden brown but the inside is not done. Then add 1 can cream of celery soup and 1/2 can water or 2 cans vegetable soup. Cover and simmer for 1/2 hour until done. Serve with gravy.