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 (omitted)
1 med yellow bell pepper - chopped (any color bell pepper)
3 cloves garlic, chopped
2 cups chopped carrots (omitted)
3 cups chicken broth
3 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
2 teaspoons salt (1t sea salt)
1/4 teaspoon ground black pepper
To taste Mrs Dash Onion & Herbs
To taste Mrs Dash Garlic & Herbs
A pinch of poultry seasoning
DIRECTIONS:
1. Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper (and any other seasoning you choose). 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.
2. 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, remaining salt and pepper, and other seasonings. Bring to a boil, and reduce heat to low.
3. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened. Serve over rice with a side of cornbread.
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