SMOTHERED CHICKEN AND GRAVY

I am going to begin March 2015 by featuring good Southern recipes that have been family favorites. We are always searching for "new" dinner ideas, but it's always nice to revisit some of my Mother's best of the best! 

Good-Bye Winter......

This recipe is a Southern favorite!  What's for dinner?........Savory browned chicken in an herb gravy sauce served over a bed of white rice with brown sugar glazed carrots!

1/2 cup butter 1 whole chicken, cut into pieces 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup all-purpose flour 1 chopped yellow onion 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 1/4 teaspoon ground black pepper

	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. Stir in the flour, and cook 5 minutes more. Pour in the 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 30 minutes, until chicken juices run clear and gravy has thickened.

Bo got into trouble.......

Spring is on the horizon y'all!