Buttermilk Chicken with Gravy
6 large chicken thighs
1 large chicken breast cut into 4 pieces
1 quart buttermilk
1-3/4 cups all purpose flour
salt
1-1/2 teaspoon paprika
1-1/2 teaspoons pepper
Canola or vegetable oil for frying
1-1/2 cups minced onions
1 Cup minced green bell pepper
3/4 cup minced celery
4 cups chicken stock, heated
Preheat oven to 375 degrees.
Place chicken pieces in a bowl and cover with buttermilk. Soak for about 1 hour. In the meantime, mix 1-1/2 cups flour, 1-1/2 teaspoons salt, paprika and 1 teaspoon of the pepper. Drain chicken but do not wipe. Dredge in the seasoned flour and set aside.
Heat about 1 inch of oil in a deep skillet. Brown chicken on both sides, about 1 minute. Place chicken pieces in a single layer in an ovenproof
pan. Set aside.
Meanwhile, in another medium skillet combine remaining flour and
oil. Make a dark roux over medium high heat, stirring
constantly, about 10 minutes.
When the roux is dark add onions and brown lightly, about 4 to 5 minutes. Add green pepper and celery and wilt slightly, about a minute, stirring constantly. Remove from heat. Carefully pour out all oil from the skillet in which you browned the chicken but retain any browned bits of flour. Scrape the roux and vegetables into this skillet and stir in the heated stock. Also rinse out the roux skillet with a little of the stock and pour it into the other mixture. Add remaining pepper and salt to taste. Simmer to thicken. Pour around the chicken and bake lightly covered, 30 minutes or until chicken is done.
Serves 6 to 8
6 large chicken thighs
1 large chicken breast cut into 4 pieces
1 quart buttermilk
1-3/4 cups all purpose flour
salt
1-1/2 teaspoon paprika
1-1/2 teaspoons pepper
Canola or vegetable oil for frying
1-1/2 cups minced onions
1 Cup minced green bell pepper
3/4 cup minced celery
4 cups chicken stock, heated
Preheat oven to 375 degrees.
Place chicken pieces in a bowl and cover with buttermilk. Soak for about 1 hour. In the meantime, mix 1-1/2 cups flour, 1-1/2 teaspoons salt, paprika and 1 teaspoon of the pepper. Drain chicken but do not wipe. Dredge in the seasoned flour and set aside.
Heat about 1 inch of oil in a deep skillet. Brown chicken on both sides, about 1 minute. Place chicken pieces in a single layer in an ovenproof
pan. Set aside.
Meanwhile, in another medium skillet combine remaining flour and
oil. Make a dark roux over medium high heat, stirring
constantly, about 10 minutes.
When the roux is dark add onions and brown lightly, about 4 to 5 minutes. Add green pepper and celery and wilt slightly, about a minute, stirring constantly. Remove from heat. Carefully pour out all oil from the skillet in which you browned the chicken but retain any browned bits of flour. Scrape the roux and vegetables into this skillet and stir in the heated stock. Also rinse out the roux skillet with a little of the stock and pour it into the other mixture. Add remaining pepper and salt to taste. Simmer to thicken. Pour around the chicken and bake lightly covered, 30 minutes or until chicken is done.
Serves 6 to 8
