Chicken In Creamy Gravy For Four Recipes

HOMEMADE CHICKEN GRAVY

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.

KITTENCAL'S CREAMY CHICKEN GRAVY

Steps:

• In a heavy saucepan melt butter over medium-high heat.
• Whisk in flour and stir constantly for 1 minute (do not let the flour brown).
• Slowly add in broth, chicken bouillon powder, half and half or milk, pinch garlic powder (if using) and dryed onions; stir/whisk over medium heat until smooth and thickened (this should take about 2-3 minutes).
• Add in lots black pepper and salt if desired.
• Delicious!

CHICKEN CREAM GRAVY

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.

DEEP-FRIED CREAMY CHICKEN GRAVY

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.

SOUTHERN FRIED CHICKEN W/CREAM GRAVY

Steps:

• Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
• Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
• Pour enough oil into a large skillet to make a depth of 1".
• Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
• If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
• (Stand back, so you don't get splattered).
• Add chicken, skin side down.
• When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
• Turn chicken pieces after 15 minutes.
• Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
• Drain on paper toweling, keep warm.
• Serve with Cream Gravy, if you wish.
• For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
• Stir in 2 tablespoons flour; heat until light brown.
• Remove from heat; gradually stir in 1 cup light cream.
• Return to heat; cook, stirring constantly, until thickened and bubbly.
• If too thick, add more cream.
• Taste; add salt and pepper as needed.
• Makes about 1-1/4 cups.

CREAMY CHICKEN GRAVY

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.