Pan Fried Chicken With Bacon And Thyme Gravy Recipes

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PAN-SEARED CHICKEN WITH THYME



Pan-Seared Chicken with Thyme image

A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
salt and ground black pepper to taste
1 teaspoon dried thyme
¼ cup flour
4 tablespoons olive oil
2 sprigs fresh thyme
1 cup Swanson® Chicken Stock
¼ cup white wine
2 teaspoons chicken bouillon granules
2 teaspoons cold butter
salt and ground black pepper to taste

Steps:

  • Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
  • Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
  • In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
  • Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
  • Spoon sauce over chicken before serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g

ROAST CHICKEN PAN GRAVY



Roast Chicken Pan Gravy image

This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 4

Number Of Ingredients 4

¼ cup drippings from a roast chicken
2 ½ tablespoons all-purpose flour
2 cups cold chicken stock, or more if needed
salt and ground black pepper to taste

Steps:

  • Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
  • Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
  • Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
  • Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.2 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 463.7 mg, Sugar 0.3 g

FRIED CHICKEN WITH PAN GRAVY



Fried Chicken with Pan Gravy image

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

1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for frying
GRAVY:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups 2% milk

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.

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY



Pan Fried Buttermilk Chicken with Gravy image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 19

1 frying chicken, about 4 1/2 pounds
1 quart buttermilk
2 cups flour
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon dried ground oregano
1 tablespoon dried ground thyme
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon salt
1 teaspoon ground black pepper
Oil for pan frying
1 cup hot milk
1 large bunch collard greens, about 2 pounds
3 tablespoons olive oil
2 tablespoons chopped garlic
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
  • In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
  • After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
  • Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
  • Yield: 6 to 8 portions

PAN-FRIED CHICKEN WITH BACON AND THYME GRAVY



Pan-Fried Chicken with Bacon and Thyme Gravy image

Categories     Chicken     Kid-Friendly     Quick & Easy     Bacon     Fall     Pan-Fry     Thyme     Bon Appétit     Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 8

2 skinless boneless chicken breast halves
1/4 cup buttermilk
3 teaspoons chopped fresh thymeor 1 teaspoon dried
3 tablespoons plus 2 teaspoons all purpose flour
3 tablespoons yellow cornmeal
2 bacon slices, chopped
2/3 cup canned low-salt chicken broth
2 green onions, chopped

Steps:

  • Combine chicken, buttermilk and 1 teaspoon thyme in glass pie dish; turn chicken to coat well. Mix 3 tablespoons flour and cornmeal in another pie dish or shallow bowl. Add chicken (with some buttermilk still clinging) to cornmeal mixture and turn to coat completely. Sprinkle generously with salt and pepper.
  • Cook bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken to drippings in skillet. Pan-fry until cooked through and brown on both sides, about 5 minutes per side. Using metal spatula, transfer chicken to plates.
  • Whisk broth, remaining 2 teaspoons thyme and remaining 2 teaspoons flour in small bowl to blend. Add mixture to skillet and boil until thickened and reduced to 1/3 cup, whisking occasionally, about 3 minutes. Whisk in green onions and bacon and bring to boil. Season gravy with salt and pepper. Spoon gravy over chicken and serve.

BAKED FRIED CHICKEN WITH PAN GRAVY



Baked Fried Chicken With Pan Gravy image

Comfort food at it's best! Plan ahead the chicken needs to soak in the buttermilk for 45 minutes. The complete recipe (gravy also) may be doubled to serve more than 3-4 people, just make certain that you use a large enough baking dish to accommodate all of the chicken, or use two baking pans, I just make this in two heavy 13x9-inch foil pans or use a large turkey roaster foil pan, I just discard the pans after...easy, no clean-up! You will love this chicken recipe! You can use canned mushrooms in place of fresh, but fresh it definatley better!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

7 -8 chicken pieces (skin left on) or 1 whole chicken, cut up (skin left on)
buttermilk, to cover chicken pieces
1/2 cup butter, melted
1 1/2 cups flour
1 tablespoon seasoning salt
pepper
1/2 teaspoon garlic powder
2 teaspoons paprika
1 pinch cayenne pepper (optional)
2 -3 tablespoons onions
1 cup fresh mushrooms, sliced (or coarsley chopped)
3 tablespoons butter
2 tablespoons seasoned flour (left over from the chicken coating)
1 cup half-and-half cream or 1 cup full-fat milk
1 -2 teaspoon chicken bouillon powder, use if needed (or can use a bouillon cube) (optional)

Steps:

  • To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
  • Set oven to 400 degrees.
  • Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
  • Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
  • Reserve 2 heaping tablespoons of flour mixture; set aside.
  • Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
  • Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
  • Remove the chicken; set aside in a warm place.
  • For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
  • In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
  • Whisk the milk mixture into the onion/mushroom mixture.
  • If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
  • Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
  • Serve the gravy with the chicken.

Nutrition Facts : Calories 553.5, Fat 39.3, SaturatedFat 24.5, Cholesterol 106.3, Sodium 252.1, Carbohydrate 43.3, Fiber 2, Sugar 0.9, Protein 8.2

CHICKEN-FRIED QUAIL WITH CREAMY THYME GRAVY



Chicken-Fried Quail with Creamy Thyme Gravy image

Categories     Bread     Sauce     Chicken     Breakfast     Side     Fry     Quail     Spring     Summer     Thyme

Yield serves 4 to 6

Number Of Ingredients 17

Quail
8 partially boned quail
1/2 cup well-shaken buttermilk
1 large egg
2 dashes hot sauce
1 cup dried bread crumbs
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
Pinch of ground cayenne pepper
Canola oil, for frying
2 tablespoons bacon drippings (optional)
Gravy
1 shallot, minced
3 tablespoons all-purpose flour
2 cups milk
1 tablespoon fresh thyme
Sea salt and freshly ground black pepper

Steps:

  • Quail
  • Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
  • Rinse the quail and pat dry with paper towels. Combine the buttermilk, egg, and hot sauce in a shallow bowl and whisk to mix. In a separate shallow bowl or plastic bag, combine the bread crumbs, flour, salt and black pepper to taste, and cayenne and stir or shake to mix.
  • Pour canola oil 1/4 inch deep in a large skillet, add the bacon drippings, if using, and place over medium-high heat until sizzling hot (see Know-how, page 100).
  • Dip each quail into the buttermilk mixture, then into the bread crumb mixture to evenly coat. Place in the skillet 3 or 4 at a time, taking care not to overcrowd the skillet. Cook for 4 to 5 minutes per side, until golden brown and crispy and the interior is slightly pink. If the quail are browning too quickly, reduce the heat slightly. Transfer the quail to the lined baking sheet and place in the oven to keep warm. Repeat with the remaining quail, and pour off all but 3 tablespoons of the oil, reserving the pan drippings.
  • Gravy
  • Add the shallot to the same skillet and cook and stir over medium heat for about 1 minute. Sprinkle the flour over the shallot and cook and stir for 1 minute more, scraping up all the brown bits from the bottom of the pan. Whisk in the milk, thyme, and salt and pepper to taste and cook, stirring, until the gravy is thick and creamy, 3 to 5 minutes.
  • Spoon the gravy over the quail and serve warm.
  • On the Side
  • This chicken-fried quail is delicious with Summer Succotash (page 232), Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258), and Watercress Angel Biscuits (page 54). Or try them for breakfast over Country Ham and Hominy Hash (page 82) or with Buttermilk Waffles (page 91) in place of fried chicken.
  • Chew on this: About Quail
  • Southerners have long been crazy for quail, a small bird favored for eating and-perhaps especially-hunting. It was one of the few game species to flourish in the new landscape carved out by cotton farming, and the birds remain a favorite catch of hunters today.
  • That was certainly true in my family, and I've been eating quail for as long as I can remember. Whenever my dad and grandfather brought them home from a hunt, Granny Foster would dust them lightly with flour and fry them in a skillet for breakfast along with pan gravy and angel biscuits. Like many Southerners, my grandfather called quail "bobwhites" for their characteristic whistle, which sounds like they are singing "bobwhite! bobwhite! bobwhite!" The meat tastes sort of like chicken, but with a lovely, nutty-sweet twang, and quail can be prepared in all the ways you'd prepare chicken-but with much shorter cooking times.
  • Quail are so dainty that you will want to budget at least one, but more likely two, per person. Farmed quail can be bought from a number of online providers and usually come partially boned (see Sources, page 377).

PAN-FRIED CHICKEN WITH BACON AND THYME GRAVY



Pan-fried Chicken with Bacon and Thyme Gravy image

This came from an old Bon Appetit magazine and is still one of my favorites. It's flavorful and very easy to prepare, but not quite as sinful as real fried chicken.

Provided by Normaone

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts
1/4 cup buttermilk
3 teaspoons chopped fresh thyme
8 teaspoons flour
3 tablespoons cornmeal
2 slices chopped bacon
2/3 cup reduced-sodium chicken broth
2 chopped green onions

Steps:

  • In a plastic storage bag, combine the chicken, buttermilk and 1 teaspoon of thyme.
  • Turn and coat the chicken well.
  • In another plastic storage bag, combine the 3 tablespoons of flour and the cornmeal.
  • Add the chicken and coat completely.
  • Season generously with salt and pepper.
  • In a medium,heavy skillet, cook the bacon until crisp and brown.
  • Transfer bacon to paper towels, leaving drippings in the skillet.
  • Add chicken to skillet and cook until brown on both sides and cooked through, about 5 minutes per side.
  • Transfer chicken to plates and keep warm.
  • In a small bowl, whisk together the 2 teaspoons flour, 2 teaspoons thyme, and the chicken broth.
  • Add mixture to the skillet and boil until reduced to 1/3 cup, whisking now and then, about 3 minutes.
  • Crumble the bacon and stir into gravy along with the green onions.
  • Return to a boil and season with salt and pepper.
  • Spoon gravy over chicken.
  • Serve.

Nutrition Facts : Calories 344, Fat 13, SaturatedFat 4.2, Cholesterol 85.1, Sodium 328.5, Carbohydrate 20.7, Fiber 1.7, Sugar 2, Protein 34.8

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From world30minrecipes.blogspot.com


PAN-FRIED CHICKEN WITH BACON AND THYME GRAVY RECIPE
Mar 2, 2017 - Not much goes better with fried chicken than braised mustard greens or turnip greens, hot biscuits and sweet pickles. For a perfect dessert, serve squares of warm gingerbread with whipped cream. This recipe can be prepared in 45 minutes or less.
From pinterest.co.uk


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