PAN-SEARED CHICKEN WITH THYME
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
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
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
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
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.
PAN FRIED BUTTERMILK CHICKEN WITH GRAVY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 19
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
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
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
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
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
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
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
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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