| Smothered Chicken 4 T butter 1 whole chicken, cut up 1 tsp. salt 1/2 tsp. ground black pepper 1 cup flour 1 large onion, chopped 2 ribs celery, chopped 3 cloves garlic, chopped 2 cups carrots, chopped 3 cups chicken broth 1/4 cup flour 1/4 tsp. cayenne pepper 2 tsp. salt 1/4 tsp. ground black pepper Melt the butter in a large skillet over medium high heat. Mix the 1 teaspoon salt and 1/2 teaspoon pepper with the 3/4 cup flour. Dredge the chicken pieces in the seasoned flour, place in the hot skillet, and brown on all sides. Remove chicken from the pan, place on paper towels to drain and set aside. Drain fat from the skillet, reserving 1/4 cup. Reduce heat to medium low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Whisk in the flour, and cook 3 minutes more or until light brown. Add the chicken broth, cayenne pepper,and remaining salt and pepper. Use a whisk to combine. Bring to a boil, and reduce heat to low. Return chicken to the skillet, cover, and continue cooking for 30 minutes, until chicken is done and gravy has thickened. Serve with noodles, mashed potatoes or rice. |
