(Makes 8 servings)
Ingredients:
1/2 cup butter
1 whole chicken, cut into pieces
1-teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 Tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon ground black pepper
Directions:
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 aside chicken, and drain skillet, reserving 1 Tablespoon butter.
Reduce skillet heat to medium-low and stir in onions, celery, garlic and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper and remaining salt & pepper. Bring to a boil and reduce heat to low.
Return chicken to skillet, cover and continue cooking for an additional 30 minutes, until chicken juices run clear and gravy has thickened.
Smothered Whole Soul Chicken,
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