Combine 3/4 cup of the flour, 1 teaspoon of salt and ½ teaspoon of ground black pepper in a large bowl and mix to combine.

Dredge the chicken pieces in the flour mixture, turning to coat evenly.

Set aside on a plate.

Brown the chicken and set aside.

Reduce the heat to medium and add the carrots, celery, onions, and garlic.

Cook over medium heat, until the vegetables are crisp tender, about 5 to 7 minutes.

Sprinkle the remaining flour, salt, and pepper over the cooked vegetables and stir until the flour has coated everything.

Cook for 2 minutes, stirring frequently.

Add the chicken broth, stirring until there are no lumps remaining.

Bring to a boil, stir, and reduce heat to low.

Add the browned chicken to the pan and cover with a lid.

Continue cooking over low heat until the chicken is cooked through and the broth has turned into a gravy. About 30 minutes.

If you want a creamier gravy, add 1/2 to 1 cup of heavy cream or half and half. Taste and season with more salt and pepper if needed.

Serve hot with mashed potatoes or rice.

Whole cut-up chicken can be substituted with your favorite chicken pieces.