BAKE ME CRAZY CHICKEN WITH GRAVY
Provided by Aaron McCargo Jr.
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium-high heat, add the oil.
- Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
- For the sauce:
- In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.
MIDWESTERN FRIED CHICKEN WITH GRAVY
Provided by Amy Thielen
Categories main-dish
Time 2h10m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Put the chicken pieces in a large bowl, and add the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, the thyme, and 4 of the garlic cloves. Marinate for at least 1 hour at room temperature or, refrigerated, overnight.
- Preheat the oven to 350 degrees F, and set a baking sheet fitted with a rack on the middle shelf.
- Meanwhile, prepare the chicken coating: Combine the 1 1/2 cups flour, the ground crackers, 1 3/4 teaspoons salt, 1 teaspoon pepper, and the paprika in a large bowl. One at a time, take the chicken pieces from the buttermilk and dunk them in the flour dredge, pressing hard to make the coating adhere to every spot. Set aside on a plate.
- In a large, high-sided cast-iron pan, add lard or oil to a depth of 1 inch. Heat over medium-high heat until a droplet of water sprinkled on the surface sizzles loudly.
- Give the chicken pieces a fresh roll in the flour mixture if they've absorbed it, and add as many pieces of the dark meat (thighs, wings, and drumsticks) as will fit comfortably in the pan. Fry, turning as needed, until all sides turn dark golden brown, 8 to 10 minutes. Transfer the cooked chicken to the baking sheet in the oven. Continue frying the rest, saving the white breast meat until last, and being careful not to burn the residue forming at the bottom the pan; that's your gravy base. When it is browned, add the chicken to the baking sheet. (Ideally the dark meat should bake in the oven for about 20 minutes and the light meat for about 10 minutes, until cooked through.)
- Pour off most of the fat in the pan, leaving 2 tablespoons of oil and the brown sludge at the bottom of the pan. (But if any of it looks burnt, discard that as well, because that is the base of your gravy.) Let the pan cool down for a minute. Then add the remaining 3 garlic cloves and the sage, and fry for 1 minute. Add the remaining 5 teaspoons flour and cook, stirring, until the mixture is smooth and light brown, about 2 minutes. Add the stock and whisk until smooth. Cook the gravy over low heat until it thickens softly, about 5 minutes.
- Season the gravy with salt and pepper to taste, remove the garlic and sage, and pour it into a spouted pitcher to pass behind the hot chicken and the mashed potatoes.
CHICKEN 'N GRAVY - OVEN BAG RECIPE - (4/5)
Provided by á-10791
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Shake flour in oven bag; place in 13 x 9 baking dish. Add gravy mix, garlic powder and water to bag and squeeze to blend. Sprinkle chicken with seasoned salt and pepper; place in bag. Place carrots and celery around chicken. Close bag with nylon tie; cut 6 - 1/2" slits in top of bag. Bake until chicken is tender 45 - 50 minutes.
OVEN CHICKEN THAT MAKES ITS OWN GRAVY
Make and share this Oven Chicken That Makes Its Own Gravy recipe from Food.com.
Provided by Mexi-Rosie
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat chicken with flour.
- Put chicken in a single layer, skins down, in melted butter in a baking dish.
- Bake uncovered in 425°F (hot) oven for 30 minutes.
- Turn chicken,then bake until brown, about 20 minutes longer or till tender.
- Remove from oven and reduce temperature to 325°.
- Discard excess fat.
- Combine evaporated milk, soup, cheese, salt and pepper.
- Add onions and mushrooms to chicken.
- Pour evap.
- milk mixture over chicken.
- Sprinkle with paprika.
- Cover dish with foil.
- Return to oven and bake for 15 to 20 minutes longer.
ROAST CHICKEN WITH VEGETABLES
Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.
Nutrition Facts : Calories 711 calories, Fat 37g fat (10g saturated fat), Cholesterol 179mg cholesterol, Sodium 615mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 5g fiber), Protein 61g protein.
CHICKEN WITH VEGGIES 'N' GRAVY
"I couldn't bear the thought of going to the supermarket one day and was determined to come up with something for dinner," writes Susan Dalrymple of Marathon, Florida. "I created this comforting chicken mix, and my husband loved it!"
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper. , In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until meat and vegetables are tender., If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy.
Nutrition Facts : Calories 601 calories, Fat 23g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 1904mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 7g fiber), Protein 38g protein.
GARLIC CHICKEN 'N' GRAVY
This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. , Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.
Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BAKED FRIED CHICKEN WITH PAN GRAVY
Comfort food at it's best! Plan ahead the chicken needs to soak in the buttermilk for 45 minutes. The complete recipe (gravy also) may be doubled to serve more than 3-4 people, just make certain that you use a large enough baking dish to accommodate all of the chicken, or use two baking pans, I just make this in two heavy 13x9-inch foil pans or use a large turkey roaster foil pan, I just discard the pans after...easy, no clean-up! You will love this chicken recipe! You can use canned mushrooms in place of fresh, but fresh it definatley better!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
- Set oven to 400 degrees.
- Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
- Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
- Reserve 2 heaping tablespoons of flour mixture; set aside.
- Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
- Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
- Remove the chicken; set aside in a warm place.
- For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
- In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
- Whisk the milk mixture into the onion/mushroom mixture.
- If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
- Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
- Serve the gravy with the chicken.
Nutrition Facts : Calories 553.5, Fat 39.3, SaturatedFat 24.5, Cholesterol 106.3, Sodium 252.1, Carbohydrate 43.3, Fiber 2, Sugar 0.9, Protein 8.2
CRISPY OVEN FRIED CHICKEN WITH GRAVY
Wonderfully browned oven baked chicken that tastes as good as fried. Serve with garlic mashed potatoes and delicious chicken gravy for a real comfort food dinner your family will love.
Provided by Marie
Categories Chicken
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in salted water for 15-20 minutes.
- Preheat oven to 425°.
- Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
- Combine flour and seasonings in a plastic bag.
- Shake pieces of chicken in flour mixture.
- Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
- Place pan in oven and bake 30 minutes.
- Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
- Remove to a platter and keep warm allowing to rest for at least 10 minutes.
- For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
- Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
- Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
- Cook for about 2 minutes.
- Season with salt and pepper if necessary.
OVEN-FRIED CHICKEN WITH CREAMY GRAVY
If desired you could omit oven baking and completely fry the chicken pieces in oil, increase oil to 3 cups for this, fry turning occasionally for about 30 minutes or until chicken is cooked through. One 3-1/2 to 4-pound chicken cut up can be used instead of the chicken thighs or use all breasts, I prefer to use all the same so the chicken cooks at the same time. *NOTE* if you wanted to take this chicken to a whole new level then brine in recipe#168990 for 24 hours, rinse the chicken thoroughly and completely under cold water, then continue with the recipe as stated, if you are using skin on chicken breasts I would highly recommend using the brine ;-)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow bowl beat 1/2 cup milk with 1 egg.
- In a shallow bowl mix together flour, garlic salt, paprika, black pepper and poultry seasoning until well combined.
- Dip one piece of chicken into the flour mixture, then dip into the egg/milk mixture.
- Coat once again generously into the flour mixture (RESERVE any remaining flour mixture) place the chicken onto a plate/s.
- Repeat with remaining chicken pieces using the same method.
- In a large heavy skillet heat 1/2 cup vegetable oil (can use more or less but no less than 1/4 cup oil) over medium-high heat.
- Add in the flour-coated chicken into hot oil and brown on both sides, turning frequently until cooked (about 5-6 minutes per side).
- Using large tongs remove the chicken to a foil-lined greased baking sheet.
- Set oven to 400 degrees.
- Bake for about 30 minutes or until cooked through.
- Meanwhile while the chicken is baking discard all but 2 tablespoons of the frying oil (leave the 2 tablespoons oil in the skillet) heat over low heat then add in 2 tablespoons of the RESERVED flour mixture; cook about 2 minutes whisking constantly.
- Whisk in in the chicken stock scraping any browned bits on the bottom of the skillet.
- Stir in half and half cream; bring to a boil over medium-high heat, whisking vigorously and constantly until thickened and very smooth.
- Reduce heat to low and simmer for about 3-5 minutes.
- Season with black pepper to taste and salt if desired.
- Serve immediately with the baked chicken.
Nutrition Facts : Calories 1017.3, Fat 68.8, SaturatedFat 18.9, Cholesterol 244.4, Sodium 217.7, Carbohydrate 53.8, Fiber 2.4, Sugar 0.6, Protein 44.7
OVEN FRIED CHICKEN AND GRAVY
I don't remember where I got this recipe! It is delicious comfort food and I usually make it for company. So far, it's gotten nothing but raves! I also usually double this recipe for guests.
Provided by Sudie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the chicken in the milk for at least 1/2 hour.
- Pre-heat oven to 400 degrees.
- Place butter on baking dish large enough to hold all the chicken (I use a jelly-roll pan), and place in the oven.
- When the oven is hot and the butter is melted, add the chicken pieces, skin side down.
- Bake for 20 minutes; turn skin side up, and bake for another 20 minutes.
- Put chicken on platter and keep warm.
- Take 3 tbsp.
- of drippings from pan, and saute scallions and mushrooms over medium heat.
- You want the mushrooms to exude liquid, but you don't want the scallions to brown.
- Mix two tsp.
- flour with one cup of milk, and whisk until there are no lumps.
- Add milk mixture to sauteed veggies, and cook over medium heat until gravy thickens.
- You can add more milk if it gets too thick.
- N.
- B.
- I save the flour from coating the chicken and the milk from soaking the chicken to make the gravy.
Nutrition Facts : Calories 896.6, Fat 62.6, SaturatedFat 27.4, Cholesterol 250.6, Sodium 425.8, Carbohydrate 30.9, Fiber 1.5, Sugar 0.5, Protein 50.8
ROASTED CHICKEN WITH ONION GRAVY
Mashed Parsnips and Potatoes make a fine side dish to our Roasted Chicken with Onion Gravy. The potatoes soak up the extra gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees. Rinse chicken, and pat dry with paper towels. Season inside with salt and pepper. Slice 2 onions crosswise into 1/4-inch-thick rings. Place in a single layer in a roasting pan, about 13-by-16 inches. Slice 1 lemon into 1/4-inch-thick rings, and place on top of onions. Cut remaining onion and lemon into wedges, and stuff into cavity of chicken. Tie legs together with kitchen twine, and place on bed of onions and lemon. Brush with melted butter, and cook, basting occasionally, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 50 minutes to 1 hour. Cover with foil if skin gets too brown. Transfer chicken to platter or cutting board to rest while making gravy.
- Place pan with onions and drippings over medium heat. Sprinkle with flour, and stir constantly until well combined. Add chicken stock, and cook, stirring occasionally, until gravy thickens, about 3 minutes. Strain, discarding solids, and season with salt and pepper. Serve hot over chicken.
BAKED CHICKEN WITH MILK GRAVY
Baked chicken is quick, easy and makes such great comfort food. With fresh vegetables and a creamy milk gravy, this version is sure to warm you through and through. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11x7-in. baking dish coated with cooking spray., Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a thermometer reaches 170°. , Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 442mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges
SIMPLE SHREDDED CHICKEN IN GRAVY
Shredded chicken in thick gravy. Perfect to spread over biscuits, mashed potatoes, stuffing, or add veggies and use as pot pie filling. Mostly set and forget with the slow cooker.
Provided by Jmama
Time 4h40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
- Cook on Low until chicken is no longer pink in the center and the juices run clear, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with 2 forks and leave in the slow cooker on Low.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth into the flour mixture, and bring to a simmer over medium-high heat. Add salt and remaining 1/2 teaspoon pepper and cook until gravy thickens, 15 to 20 minutes.
- Combine gravy and shredded chicken and serve.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 13.8 g, Cholesterol 133.8 mg, Fat 26.6 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 15.4 g, Sodium 2138 mg, Sugar 1.5 g
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