• T.O.H. Daily Recipe - 245

    From Dave Drum@1:18/200 to All on Wed Oct 25 17:49:51 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smothered Chicken
    Categories: Poultry, Herbs, Dairy
    Yield: 4 servings

    4 Bone-in chicken thighs;
    - (1 1/2 pounds)
    1/2 c A-P flour
    1 ts Salt
    1/2 ts Pepper
    1/2 c Canola oil

    2 1/2 c Chicken broth
    1 ts Beef bouillon granules
    1 ts Worcestershire sauce
    3/4 ts Onion powder
    3/4 ts Garlic powder
    1/4 ts Dried thyme
    1/4 ts Dried crushed rosemary
    1/4 ts Rubbed sage
    1/3 c Half-and-half

    In a shallow bowl, combine the flour, salt and pepper.
    Reserve 4 tablespoons of this mixture for the gravy.

    Coat the chicken a piece or two at a time in the flour
    mixture. Shake off any excess.

    Next, heat oil in a large skillet over medium-high heat.

    Once the oil is hot, add the chicken to the pan and
    brown on both sides. Once browned, remove the chicken
    from the pan and set it aside.

    Reserve 3 tablespoons of the drippings from the pan (you
    can discard the rest). This will form the base of the

    In the pan, whisk together the drippings and reserved
    flour mixture until blended. Then gradually whisk in the
    broth and bouillon. As you stir, loosen up any browned
    bits on the bottom of the pan. These bits are called
    fond and are full of flavor that will make your gravy
    taste ultra-rich.

    Whisk in the seasonings and Worcestershire sauce.

    Next, return the chicken to the pan and heat until the
    gravy begins to boil. Then reduce the heat and simmer.
    Cover the pan and cook for 13 to 15 minutes or until a
    thermometer inserted into the chicken reads 165ºF.

    The last step is to stir in the half-and-half to make
    the sauce velvety. All that’s left is to serve!

    Lisa Kaminski

    Makes: 4 servingds

    RECIPE FROM: https://www.tasteofhome.com

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