Baked Potato With Chicken Gravy Recipes

ONE POT CHICKEN, POTATOES, AND GRAVY

Steps:

• Trim excess fat from the thighs, then coat both sides with Lawry's Seasoned Salt. Sprinkle skin side only with a little kosher salt and coarse ground black pepper.
• Use a large, high sided skillet or dutch oven and add the vegetable oil and place on medium high heat until shimmering, 350° to 400°. Place the thighs in skin side down and fry for 7 minutes until nicely browned. Turn and fry the second side for 7 minutes. Remove the chicken to a plate.
• Reduce the heat to medium and add the mushrooms, onion, and thyme. Cook stirring occasionally until the mushrooms give off their water, 3 minutes. Use a wooden spoon to start scraping up the browned bits on the skillet bottom, 2 more minutes. Add the minced garlic and stir in until fragrant, 30 to 60 seconds.
• Next, pour in the chicken broth and add the potatoes and chicken thighs. Push the potatoes around so they are covered with the broth. Bring to a boil then cover and reduce the heat to a simmer. Cook until the potatoes are fork tender and the thighs register 160° on an instant read thermometer, 15 minutes.
• Remove the thighs and vegetables from the skillet. Use a covered shaker or a lidded jar to shake the water and flour together to make a slurry. Whisk the slurry into the broth and bring to a boil, 2 minutes. Taste the gravy and adjust the seasonings to taste.
• Combine the vegetables with the gravy, then top with the chicken to serve from the skillet. Alternatively, serve the items separately.

CHICKEN, POTATO, AND GRAVY BOWLS

Steps:

• In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender.
• Meanwhile, in a large skillet heat oil over medium-high heat. Reduce heat to medium; add chicken thighs. Cook 14 to 18 minutes, or until no longer pink, turning once halfway through cooking time. Coarsely shred chicken. Cover and keep warm.
• Drain cooked potatoes; return to saucepan. Add garlic to potatoes. Mash with a potato masher or an electric mixer on low speed. Add sour cream, milk, 2 teaspoons thyme, the salt, and pepper. Mash until light and fluffy. Cover with foil and keep warm.
• Prepare gravy mix according to package directions. To serve, in bowls layer potatoes, chicken, and top with gravy. Garnish each serving with a thyme sprig, if desired.

BAKED CHICKEN & GRAVY

Steps:

• In a 9x13 inch pan melt margarine.
• Lay pieces of chicken in pan.
• Sprinkle with sifted four, until all is covered.
• Mix milk, soup and onion mix together. Pour over chicken.
• Bake at 350 for 1-1 1/2 hours uncovered.

ROAST CHICKEN DINNER WITH GRAVY

Steps:

• Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables.
• Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter.
• Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.

CHICKEN, SMASHED POTATOES & GRAVY

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.

BAKED POTATO WITH CHICKEN GRAVY

Steps:

• Bake the potatoes at 375 for 1 hour, or until done.
• Boil chicken in water in a non-stick sauce pan until fully cooked through. Take chicken out of the water, and cut up into bite size pieces, then put back in saucepan.
• In another saucepan melt butter, and then add flour, mixing until all lumps are out. Then add in milk and stir constantly while it gets to a rolling boil. Take off heat and let it cool.
• Put chicken back on heat in saucepan and let brown, adding salt and pepper, and the other spices as well to taste, making sure to turn every so often to get all sides browned. Once done, add milk roux to chicken, and if needed keep it warm until potatoes are done.
• When potatoes are ready, add sour cream into chicken gravy and mix well and open potatoes and pour gravy on top, adding cheddar if wanted. ENJOY!

BAKED CHICKEN-POTATO CASSEROLE

Steps:

• Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
• Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
• Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.

EASY BAKED CHICKEN AND POTATO DINNER

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.
• Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.
• Bake at 400°F. for 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F); stirring vegetables once halfway through cooking.

CHICKEN AND SMASHED POTATO

Steps:

• Combine the chicken and brine in a large container and refrigerate for 8 hours. Remove the chicken, reserving the brine, then pound out or use a meat tenderizer. Return the chicken to the brine and refrigerate for another 8 hours.
• Heat the frying oil in a deep fryer to 350 degrees F.
• Remove the chicken from the brine and combine with the buttermilk and Buffalo Sauce in a large bowl until evenly coated.
• In three different bowls, place the all-purpose flour, eggs and buttermilk whisked together and the Chicken Flour. Take 2 of the chicken breasts from the marinade and dredge in the all-purpose flour until completely coated. Transfer to the egg mixture and coat until you don't see any flour. Transfer to the chicken flour and dredge. Repeat with the remaining pieces of chicken.
• Press down on each Baked Potato until the skin breaks and it is about 1 1/2 inches high.
• Fry 2 pieces of chicken at a time in the oil until the chicken is cooked, about 7 minutes, adding a baked potato to each batch around the halfway point. Repeat with the remaining chicken breasts and potatoes.
• To serve, place a fried smashed potato in the center of a large bowl, top with some Green Beans, add 2 fried chicken breasts on top at a 90-degree angle. Pour some Caramelized Onion Cream Sauce on top. Top with shaved green onions (if using).
• Combine the water, brown sugar, salt, key lime juice, orange juice, sea salt, ginger, thyme, rosemary and 1/2 cup salt in a large pot. Stir until the sugar and salts completely dissolve, then bring to a low boil and boil gently for 5 minutes. Add the ice and stir. about 16 cups
• Combine the hot wing sauce, hotter wing sauce, chili powder, coriander, cumin, cayenne, turmeric and blazing hot wing sauce in a medium pot. Bring to a simmer and cook, stirring slowly until the mixture reduces and thickens just a bit, stirring frequently, about 15 minutes. Turn off the heat, add the butter and orange juice concentrate and stir until combined.
• Stir together the flour, paprika, salt, pepper, chili powder, coriander, cumin, basil, dry ground mustard, sage, thyme, ginger, marjoram, oregano and 1/3 cup iodized salt in a large bowl until thoroughly combined. This will keep, tightly covered, for 2 weeks.
• Preheat the oven to 400 degrees F.
• Coat the potatoes with salad oil and top with a dash each of salt and pepper. Bake until tender, about 1 hour 20 minutes. Cool, then refrigerate overnight.
• Blanch the green beans in 1/2 gallon water combined with 1 tablespoon kosher salt until they become bright in color. Cool in an ice bath, then drain and set aside.
• Heat the clarified butter and salad oil in a large skillet over medium-high heat. Add the shallots, then the garlic and sweat until the shallots start to become translucent. Add the green beans, seasoned sea salt and some white pepper and toss to coat. Continue turning for about a minute or so until the pan becomes hot again. Do not let the shallots and garlic brown.
• Deglaze with the wine and let simmer for no more than 30 seconds. Add the Basil Butter and turn off the heat. Turn and stir the beans until the butter is melted and emulsified with the wine. Set aside until ready to plate.
• Sweat the garlic and shallots in the olive and salad oil in a small skillet until translucent. Transer to the bowl of a mixer and add the butter, pesto, basil leaves and 1/2 teaspoon salt. Mix until fully incorporated. Transfer the butter to a large piece of plastic wrap and roll into a tube shape. Wrap in parchment paper and continue to compress the tube. Refrigerate overnight. This is a great compound butter for many uses and will hold in the refrigerator for a few weeks if sealed properly.
• Sauté the onions in a medium pot with clarified butter and salad oil until caramelized. Add some sugar if the onions are overly wet and do not caramelize to the appropriate color. Add the garlic and stir for another 2 minutes. Deglaze the pot with white wine and add 1 or 2 pinches of salt and a pinch of pepper. Add the heavy cream and simmer, stirring occasionally, until reduced by about 10 percent, about 45 minutes. Remove from the heat, add the butter and emulsify completely with an immersion blender until the sauce is as smooth as gravy.

CHICKEN GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

MOM'S BAKED FRIED CHICKEN AND GRAVY

Steps:

• Make chicken:
• Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
• Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
• Make gravy:
• Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.