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    Buttermilk Chicken with Deep Gravy

    Source of Recipe

    From Lee Bailey's "Long Weekends"

    Recipe Introduction

    "In the South when they say something is served with deep gravy, they mean lots of gravy so you can have some to put on your biscuits, if you like."

    List of Ingredients

    6 large chicken thighs
    1 large chicken breast, cut into 4 pieces
    1 quart buttermilk
    1 cups all-purpose flour
    1 tsp paprika
    1 tsp pepper
    Canola oil, for frying
    1 cups minced onions
    1 cup minced green bell pepper
    cup minced celery
    4 cups chicken stock, heated


    Preheat the oven to 375F.
    Place chicken pieces in a bowl and cover with buttermilk. Soak for about 1 hour. In the meantime, mix 1 cups flour, 1 teaspoons salt, paprika, and 1 teaspoon of the pepper. Drain chicken but do not wipe. Dredge well in the seasoned flour and set on a plate. Over high heat, warm about 1 inch of oil in a large skillet. Quickly brown chicken on both sides, about 1 minute. Place chicken pieces in a single layer in an ovenproof pan. Set aside.

    Meanwhile, in another medium skillet combine remaining flour and oil. Make a dark roux over medium-high heat, stirring constantly, with a spatula, about 10 minutes. When the roux is dark, add onions and brown lightly, about 4 to 5 minutes. Add green pepper and celery and cook long enough to wilt it slightly, a minute or so, stirring constantly. Remove from the heat.

    Carefully pour out all oil from the skillet in which you browned the chicken, but retain any browned bits of flour. Scrape the roux and vegetables into this skillet and stir in the heated stock. Also rinse out the roux skillet with a little of the stock and pour it in with the other mixture. Add remaining pepper and salt to taste. Simmer to thicken. Pour around the chicken and bake, lightly covered, 30 minutes, or until chicken is done.

    Serves 6 to 8




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