Pan Fried Chicken With Apple Cider Gravy Recipes
PAN FRIED CHICKEN WITH APPLE CIDER GRAVY
Pan fried chicken thighs with apple cider gravy are a delicious, savory way to celebrate fall. With apples everywhere, there is no better way to enjoy this cozy fall chicken dinner!
Provided by Meaghan @ 4 Sons R Us
Categories Dinner Entree Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Season the chicken liberally with salt and pepper.
- Heat the butter and olive oil over medium high heat in a large skillet or Dutch oven.
- Add the seasoned chicken to the pan, and brown on each side for about 2-4 minutes, or until cooked through. Remove the cooked chicken from the pan, and set aside.
- To the heated pan, add the broth, cider, parsley, and garlic. Bring the mixture to a boil, and use a spatula or spoon to deglaze the pan.
- Stir in the cornstarch mixture, and reduce the heat to medium and let the mixture simmer, stirring occasionally, until thickened. Season the gravy with salt and pepper, to taste.
- Add the chicken back to the skillet and remove the pan from heat.
- Serve the chicken with a liberal serving of gravy poured over both the meat and over the mashed potatoes or rice.
Nutrition Facts : Calories 2956 kcal, Carbohydrate 5 g, Protein 492 g, Fat 93 g, SaturatedFat 29 g, Cholesterol 1388 mg, Sodium 1202 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FRIED CHICKEN WITH PAN GRAVY
Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. -Ginny Werkmeister, Tilden, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings (1-1/2 cups gravy).
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 468 calories, Fat 32g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 232mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 35g protein.
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