BUTTERMILK GRAVY
This gravy is a diner classic, often served over biscuits and sausage. But it's equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
- Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 11 g, Cholesterol 14.7 mg, Fat 12.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 315.9 mg, Sugar 5 g
CHICKEN, SMASHED POTATOES & GRAVY
On chilly days, I crave this yummy chicken, potatoes and gravy. Share it with the family, or take it to potlucks and watch it disappear. -Deborah Posey, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large microwave-safe bowl, combine potatoes and water. Microwave, covered, on high for 10-12 minutes or just until tender. Cool slightly; drain., Transfer potatoes to a 5-qt. slow cooker. Add chicken, vegetables, garlic, bay leaves and 1 teaspoon pepper. Pour broth and wine over chicken and vegetables. Cook, covered, on low 3-4 hours or until a thermometer reads 165° and potatoes are tender. Remove chicken from slow cooker; tent with foil., Strain cooking juices, reserving potatoes and cooking juices; discard remaining vegetables and bay leaves. In a large bowl, mash potatoes with cream cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper and enough cooking juices to reach desired consistency; keep warm., In a small saucepan, melt butter over medium heat. Stir in flour until blended; cook and stir 1-2 minutes. Gradually whisk in 1 cup cooking juices, milk and remaining salt and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. , Discard remaining cooking juices. Slice chicken; serve with potatoes, gravy and, if desired, chives.
Nutrition Facts :
CHICKEN WITH MASHED POTATOES AND BUTTERMILK GRAVY
I found the basic recipe in a cookbook by Better Homes and Gardens "Fast Fix Family Foods". But as with alot of recipes from cookbooks, I "tweak" them according to mine and SO's own personal tastes.This recipe uses foods that aren't made " from scratch" so if you want to use freshly prepared, the cooking time will be increased. Submitted to "ZAAR" on October 8th, 2008.
Provided by Chef shapeweaver
Categories Chicken
Time 25m
Yield 2 patties, 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, over low to medium low heat,combine gravy mix, sage,pepper, and buttermilk.
- Stirring until no lumps remain, and desired thickness is reached, turn heat to low ,keeping gravy warm.
- Over medium heat in a medium sized skillet heat oil till hot but not smoking.
- Add frozen patties, and cook on both sides until golden brown, and remove from skillet.
- Top each pattie with 1/2 cup of reheated mashed potatoes.
- Cover potatoes with desired amount of gravy, and enjoy :).
Nutrition Facts : Calories 429.5, Fat 30, SaturatedFat 4.8, Cholesterol 9, Sodium 1068.4, Carbohydrate 33.6, Fiber 1.6, Sugar 7.5, Protein 7.6
FRIED CHICKEN WITH MASHED POTATOES AND GRAVY
Comfort food at its best--not for dieters though! We served this with brocolli but I think it would be better with green beans or another "comfort food" type of vegetable. The original recipe (Bon Appetit October 2006) used sausage in the gravy an chilies in the potatoes and gravy which we skipped. The chicken requires a 4-hour soak (I put my chicken in to soak in the morning and it was ready to make at the end of the day). This is also an easy recipe to divide or multiply depending on how many you will be feeding, however the leftover chicken freezes wonderfully for chicken salads. Order of preparing dinner is: (1) soak chicken, (2) boil potatoes and start to heat oil to fry chicken, (3) fry chicken and start gravy and finish potatoes and cook vegetables. Gravy can be made ahead and reheated before serving.
Provided by ellie_
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cut chicken breasts horizontally, almost in half and place in bowl or marinating dish. Pour buttermilk over chicken. Cover and refrigerate for at least 4 hours.
- To make gravy:.
- Heat oil in large saucepan over medium high heat. Add onion and saute until onion is golden (6-8 minutes). Stir in flour and worchestshire sauce, cook 2 minutes more, stirring. Stir in cream and milk. Reduce heat to medium and simmer for 5-8 minutes, stirring constantly. Stir in green onions and thyme. Cook stirring until gravy is thick (2-5 minutes). Season with salt and pepper. Can be made ahead and heated before serving.
- To make pototoes:.
- Place potatoes in a large pot, add water to cover. Boil potatoes until tender (15-20 minutes). Drain. Transfer to large serving bowl. Heat half and half and butter in a small saucepan over medium heat until butter melts. Add warm butter/cream to potatoes and mash potatoes. Stir in sour cream. Keep warm until serving.
- To make chicken. Drain chicken. Whisk flour salt and pepper in a bowl or pie dish (I used a pie dish). Dredge chicken in flour mixture.
- Over medium heat, add oil to skillet to measure 1 1/2 inches (or to cover chicken). Heat oil over medium-high heat until candy thermometer registers 375-degrees F. (or how I test the oil is sprinkle water on oil - if it splatters it is ready). Add 3 chicken breast pieces at a time, frying until golden, turning once (8-10 minutes). Drain on paper towels. Repeat with remaining chicken.
- Rewarm gravy before serving.
Nutrition Facts : Calories 1889.4, Fat 98.3, SaturatedFat 57.7, Cholesterol 482.5, Sodium 2439.9, Carbohydrate 143.4, Fiber 10.6, Sugar 12.5, Protein 106.7
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