Chicken In Creamy Gravy For Four Recipes

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Steps:

• Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
• Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
• Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.

Steps:

• For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.) For the filling: Combine the chicken thighs, chicken broth, garlic, carrots, onion, parsnip, bay leaf, half the parsley, half the thyme and 2 teaspoons salt in a wide shallow pot and bring to a simmer over medium-high heat. Cover the pot, and simmer gently over low heat until the chicken is very soft and tender, about 1 hour 30 minutes.
• Transfer the chicken to a plate and set aside until cool enough to handle, about 10 minutes. Use a slotted spoon to remove the vegetables to a second large plate. Place a strainer over a large bowl and strain the broth; reserve for the gravy. Transfer the strainer over a plate to catch any drips and set the vegetables and the broth aside. Wipe out the pot and set it back on the stove off the heat.
• Transfer the vegetables to a large bowl and discard the bay leaf. Mash the vegetables with the back of a fork. Pick the chicken meat, discarding the skin and bones. Chop the chicken meat finely and add to the vegetable mixture. Stir in the breadcrumbs and the remaining parsley and thyme. Season generously with salt and pepper. (The filling can be made up to 1 day ahead, but the knishes need to be formed and baked on the same day.)
• To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set the pans aside.
• Beat the egg with one tablespoon water in a small bowl and set aside.
• Divide the dough in half: Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary, to prevent the end pieces from being too thick and uneven.
• Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
• Working with one segment at a time, turn the piece so one of the cut sides is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish with a sealed side down on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed. (See Cook's Note.)
• Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 10 minutes before serving. The knishes can be served hot, warm or at room temperature.
• For the gravy: While the knishes are baking, melt the schmaltz in a large saucepan over medium-high heat. Add the flour and cook, whisking, until the flour smells toasty but has no color, about 1 minute. Whisk in the reserved chicken broth and cook, whisking constantly and being sure to get the flour in the corners and sides of the pan, until the mixture begins to thicken, about 1 minute. Simmer the sauce over medium heat, whisking occasionally and running the whisk around the sides and into the corners of the pan to prevent clumping, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Season lightly with salt, if needed. Serve the warm gravy with the knishes.

Steps:

• In a large nonstick skillet, cook chicken in oil 5-6 minutes on both sides or until browned.; drain. In a large bowl, combine the soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until for about 5 minutes or until a thermometer reads 170°.

Steps:

• In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
• In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
• Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Steps:

• 1. When chicken is done, remove from pan and set aside; keep warm while making gravy.
• 2. Remove all but 1/4 cup drippings from pan. Loosen any crusty bits with a heavy spoon or spatula. Over medium-high heat, stir in 1/4 cup flour and mix with drippings, using a wire whisk.
• 3. When thoroughly blended and turned a beige color, gradually begin to add the milk a little at a time, stirring constantly with the whisk. Keep stirring after all the milk has been added, until mixture begins to thicken. When it begins to bubble, turn heat to low and continue cooking for about 2 minutes. Add salt and pepper to taste. Serve with mashed potatoes and fried chicken.

Steps:

• Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
• Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

Steps:

• Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
• Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
• Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
• Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
• Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.