COUNTRY CHICKEN AND GRAVY RECIPE: HOW TO MAKE IT
Here's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a shallow bowl, combine the first 6 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.
Nutrition Facts : Calories 274 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat
CLASSIC ROAST CHICKEN & GRAVY RECIPE | BBC GOOD FOOD
What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
Provided by Barney Desmazery
Categories Main course
Total Time 1 hours 40 minutes
Cook Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 567 calories, FatContent 40 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 49 grams protein, SodiumContent 0.84 milligram of sodium
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