Ingredients
8
8 servings
- •0.5 cup butter
- •1 whole chicken, cut into pieces
- •3 teaspoons salt, divided
- •0.75 teaspoon ground black pepper, divided
- •0.75 cup all-purpose flour
- •3 cups chopped yellow onions
- •2 cups chopped carrots
- •1 cup chopped celery
- •3 cloves garlic, chopped
- •3 tablespoons all-purpose flour
- •3 cups chicken broth
- •0.25 teaspoon cayenne pepper
Instructions
- Melt butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place 3/4 cup flour in a shallow dish. Dredge chicken in flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, carrots, celery, and garlic. Cook until tender, 5 minutes.
- Stir in 3 tablespoons flour, and cook 5 minutes more. Pour in chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking until chicken juices run clear and gravy has thickened, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 372
- Carbohydrate: 22g
- Fat: 23g
- Fiber: 3g
- Protein: 19g
- Sugar: 5g
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