Fried Chicken with Creamy Gravy
Source of Recipe
PantryNGrocery Challenge
List of Ingredients
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
2 1/2 to 3-lb. broiler-fryer chicken, cut up
Vegetable oil
Recipe
Mix flour, salt, paprika and pepper; coat chicken
with flour mixture. Heat oil (1/4 inch) in
skillet.
Cook chicken in oil over medium heat until light
brown, 15 to 20 minutes, reduce heat.
Cover tightly and simmer, turning once or twice,
until thickest pieces are done, 30 to 40 minutes.
If skillet cannot be covered tightly, add 1 to 2
tablespoons water. Remove cover during last 5
minutes of cooking to crisp chicken. Remove
chicken, drain on paper towels; keep warm.
Prepare creamy gravy, serve with chicken.
4 servings.
Creamy Gravy
1/4 cup chicken drippings (fat and juices)
1/4 cup all-purpose flour
1 cup liquid (meat juices, broth or water)
1 cup milk
Salt and pepper to taste
Pour drippings from pan into bowl, leaving brown
particles in pan. Return 1/4 cup drippings to
pan. (Measure accurate as too little fat makes
gravy lumpy). Stir in flour. (Measure
accurately so gravy is not greasy). Cook over
low heat, stirring constantly, until mixture is
smooth and bubbly. Remove from heat; stir in
liquid and milk. Heat to boiling, stirring
constantly. Boil and stir 1 minute. If desired,
stir in few drops of browning sauce. Sprinkle
with salt and pepper and if desired, paprika.
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