Chicken With Buttermilk Gravy Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 each: Med. skinless chick. thighs,
Buttermilk,
1 tsp: Chopped fresh thyme,
3/4 tsp: Salt,
A. P. flour,
1 tbsp: Salad oil,
1 Env.: chick. bouillon,
1/4 tsp: Gravy master or equal,
Fresh thyme sprigs for garn.,
Directions:
In bowl, mix chick. thighs with 1/2 c. buttermilk. On waxed paper,
mix thyme, salt and 1/2 c. flour. Dip thighs into mixture to coat.
In nonstick 12" skillet over med.-hi heat, invery hot oil, cook
thighs until golden. Reduce heat to med. lo; cook until juices run
clear when chick. is pierced with knife, turning chick. occasionally,
abt. 15 min. longer. Remove to platter.
In 2-cup measure, mix 1 tb. flour, bouillon, browning sauce, and 1
c. water. Stir mix. into skillet; over mid-hi heat, heat until mix.
boils and thickens; boil 1 min. Remove from heat; stir in 1/4 ac.
butermilk. Serve gravy with chicken. Garnish platter with fresh
thyme sprigs.
Nutritional info. per serving: 280 cal., 10g fat,
116 mg chol., 845mg sodium.
Source from luhu.jp
mix thyme, salt and 1/2 c. flour. Dip thighs into mixture to coat.
In nonstick 12" skillet over med.-hi heat, invery hot oil, cook
thighs until golden. Reduce heat to med. lo; cook until juices run
clear when chick. is pierced with knife, turning chick. occasionally,
abt. 15 min. longer. Remove to platter.
In 2-cup measure, mix 1 tb. flour, bouillon, browning sauce, and 1
c. water. Stir mix. into skillet; over mid-hi heat, heat until mix.
boils and thickens; boil 1 min. Remove from heat; stir in 1/4 ac.
butermilk. Serve gravy with chicken. Garnish platter with fresh
thyme sprigs.
Nutritional info. per serving: 280 cal., 10g fat,
116 mg chol., 845mg sodium.
Source from luhu.jp