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Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup 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, celery, garlic, and carrots. Cook 5 minutes, until tender. Gradually mix in chicken broth and flour. 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 30 minutes, until chicken juices run clear and gravy has thickened.
Calories 376cal Total fat 24g Cholesterol 77mg Sodium 999mg
Carbohydrates 22g Fiber 3g
This recipe has been added to the following public cookbooks:
Monica's Cookbook,
Barbara Cookbook,
my cookbook,
kfm542,
my favorites
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | canoe610
11/15/09 11:41 AM | love chickensoo easy yet soo good thank you |
| ★ ★ ★ ★ ★ | SPlipps
08/08/09 07:31 PM | AwesomeThis recipe was soooo good!! I served it over rice and used tenderloins and skinless thighs skipping the celery. A must try!!
Steve Lipps |
| ★ ★ ★ ★ ☆ | wuts2eat
03/04/08 07:52 AM | love this,this chicken should cost u money for the recipe. it awsome |
| ★ ★ ★ ★ ☆ | Dkfnlf
01/18/08 02:21 PM | soul foodgood |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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