Uptownchickenandredeyegravy Recipes

SMOTHERED AND COVERED CHICKEN AND GRAVY

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

UPTOWN CHICKEN AND REDEYE GRAVY

Steps:

• Combine the first 4 ingredients in a large heavy-duty zip-lock plastic bag; add in chicken.
• Seal bag and shake to coat chicken.
• Coat a large nonstick skillet with nonstick cooking spray; melt margarine in the skillet over med-high heat.
• Add chicken to skillet; cook 2 minutes on each side or until golden.
• Combine the ham and next 3 ingredients; pour over chicken; bring to a boil; cover and decrease heat; simmer 3 minutes.
• Add in mushrooms; cover and simmer 5 minutes or until chicken is done and mushrooms are tender.
• Remove chicken and mushrooms with a slotted spoon; put on a serving platter and set aside (keep warm).
• In a bowl, combine 1 tablespoon flour and 1 tablespoon water; whisk until smooth.
• Add mixture to cooking liquid in skillet; bring to a boil; cook stirring constantly with a whisk for 1 minute or until thickened.
• Spoon gravy over chicken and mushrooms.

DOWN-HOME COUNTRY BREAKFAST GRAVY

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Add flour to the bacon grease and stir until a paste forms. Cook and stir until lightly browned, about 2 minutes. Gradually add evaporated milk and milk, stirring frequently. Add butter, sugar, pepper, and salt; continue to cook until thickened, about 5 minutes. Stir in crumbled bacon and serve.

CHICKEN WITH VEGGIES 'N' GRAVY

Steps:

• Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper. , In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until meat and vegetables are tender., If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy.