Directions:
- 1. Heat the oil in a large cast-iron skillet over medium-high heat.
- 2. Wash the chicken, pat dry, and season well with the salts and herbs.
- 3. Dredge the chicken in 1/2 cup of the flour and shake off any excess. Lay the chicken pieces into the hot oil and cook for 7 to 8 minutes on each side. Remove to paper towels to absorb the excess oil.
- 4. Gradually whisk the remaining 1 1/2 cups flour into the oil remaining in the skillet, and cook over medium heat until it begins to brown.
- 5. Add the butter, celery, onion, garlic, and stock and mix thoroughly. Put the chicken back into the skillet, cover and cook for another 15 to 20 minu.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1473.66 Kcal (6170 kJ) | ||
| Calories from fat | 1105.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.88g | 189% | |
|---|---|---|---|
| Cholesterol | 288.23mg | 96% | |
| Sodium | 2338.71mg | 97% | |
| Potassium | 661.01mg | 14% | |
| Total Carbs | 60.77g | 20% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 32.95g | 66% | |
| Vitamin C | 19.2mg | 32% | |
| Vitamin A | 3.5mg | 116% | |
| Iron | 6.4mg | 35% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 268.64 Kcal (1125 kJ) | ||
| Calories from fat | 201.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.4g | 189% | |
|---|---|---|---|
| Cholesterol | 52.54mg | 96% | |
| Sodium | 426.33mg | 97% | |
| Potassium | 120.5mg | 14% | |
| Total Carbs | 11.08g | 20% | |
| Sugars | 1.03g | 23% | |
| Dietary Fiber | 0.6g | 13% | |
| Protein | 6.01g | 66% | |
| Vitamin C | 3.5mg | 32% | |
| Vitamin A | 0.6mg | 116% | |
| Iron | 1.2mg | 35% | |
| Calcium | 10.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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