Ingredients
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½ cup butter
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1 whole chicken, cut into pieces
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3 teaspoons salt, divided
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¾ teaspoon ground black pepper, divided
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¾ cup all-purpose flour
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3 cups chopped yellow onions
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2 cups chopped carrots
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1 cup chopped celery
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3 cloves garlic, chopped
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3 tablespoons all-purpose flour
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3 cups chicken broth
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¼ teaspoon cayenne pepper
Directions
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Gather the ingredients.
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Melt butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper.
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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.
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Reduce skillet heat to medium-low, and stir in onions, carrots, celery, and garlic. Cook until tender, 5 minutes.
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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.
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Return chicken to the skillet, cover, and continue cooking until chicken juices run clear and gravy has thickened, about 30 minutes.
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Nutrition Facts (per serving)
| 372 | Calories |
| 23g | Fat |
| 22g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 372 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 10g | 52% |
| Cholesterol 79mg | 26% |
| Sodium 1471mg | 64% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 3g | 10% |
| Total Sugars 5g | |
| Protein 19g | 38% |
| Vitamin C 8mg | 8% |
| Calcium 48mg | 4% |
| Iron 2mg | 10% |
| Potassium 373mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
