Ingredients

• ½ cup butter
• 1 whole chicken, cut into pieces
• 3 teaspoons salt, divided
• ¾ teaspoon ground black pepper, divided
• ¾ cup all-purpose flour
• 3 cups chopped yellow onions
• 2 cups chopped carrots
• 1 cup chopped celery
• 3 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• ¼ teaspoon cayenne pepper

Melt butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Place 3/4 cup flour in a shallow dish. Dredge chicken in 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, carrots, celery, and garlic. Cook until tender, 5 minutes. Stir in 3 tablespoons flour, and cook 5 minutes more. Pour in 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 until chicken juices run clear and gravy has thickened, about 30 minutes.