INGREDIENTS
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3/4 pound carrots (about 4), cut into 1-inch lengths
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2 stalks celery, thinly sliced
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1 small onion, chopped
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1/4 cup all-purpose flour
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1 1/2 pounds boneless, skinless chicken thighs (about 8)
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1/2 teaspoon poultry seasoning
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kosher salt and black pepper