Farmhouse Chicken And Gravy Recipes

GRANDMA CHICKEN (CHICKEN AND GRAVY)

Steps:

• Combine flour and pepper in a ziplock bag.
• Cut chicken into bite sized pieces and add to flour mixture.
• After all chicken is in the bag, close bag and shake to coat chicken pieces.
• Melt butter in a large skillet over medium low heat.
• Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
• Remove chicken and set aside in a baking dish.
• Cook onion in same pan until soft (if using onion powder, skip this step).
• Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
• Mix well.
• Pour water and flour mixture slowly into the pan.
• Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
• Return browned chicken pieces to the pan.
• Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
• Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
• Cover and bake at 375 for 30 minutes.
• Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

FARMHOUSE CHICKEN AND GRAVY

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook the flour for 2 minutes, or until light golden brown, stirring constantly. Transfer to a small bowl.
• Reduce heat to medium. Add oil to the skillet and swirl to coat bottom. Cook the chicken smooth side down for 3 minutes. Turn and cook for 3 more minutes or until no longer pink. Transfer to serving plate and cover with foil to keep warm.
• Meanwhile, whisk 1/4 cup of broth into bowl with browned flour until completely blended. Whisk in the remaining broth, milk, garlic powder, salt, and mustard. Pour into skillet, scraping with a falt spatula to dislodge any browned bits. Increase heat to medium high and bring to a boil. Cook for 4 minutes, or until reduced to about 1/2 cup, stirring frequently. Remove from the heat. Stir into the margarine. Spoon over chicken. Sprinkle with the green onions.

FRENCH FARMHOUSE GARLIC CHICKEN

Steps:

• Rinse chicken and pat dry with paper towels.
• Season with salt and pepper.
• Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
• Cook chicken until just brown on each side, turning once.
• Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
• Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
• Transfer chicken and garlic to a warm serving platter; and keep warm.
• In small bowl, stir together the flour and 2 tablespoons wine or broth.
• Stir in a couple of tablespoons of hot pan juices.
• Stir this mixture into remaining juices in pan.
• Bring to a boil.
• Cook and stir for 1 minute.
• Spoon over chicken.

CLASSIC ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
• Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
• Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
• Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
• Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
• Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
• While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
• Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
• Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
• Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

OVEN FRIED CHICKEN AND GRAVY

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.