Chicken With Buttermilk Gravy Recipe - Cooking Index
Chicken With Buttermilk Gravy Recipe - Cooking Index
| 8 | Skinless chick. Thighs | |
| Buttermilk | ||
| 1 teaspoon | 5ml | Chopped fresh thyme |
| 3/4 teaspoon | 3.8ml | Salt |
| A p. Flour | ||
| 1 tablespoon | 15ml | Salad oil |
| 1 | Chicken bouillon | |
| 1/4 teaspoon | 1.3ml | Gravy master or equal |
| Fresh thyme sprigs for garn. |
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, in very 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. buttermilk.
Serve gravy with chicken. Garnish platter with fresh thyme sprigs.
Source:
John Arruda
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