Chicken with Buttermilk Gravy
By á-7790
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 2 1/2 lbs. chicken thighs
- buttermilk
- 1 tsp. chopped fresh thyme
- 1 envelope chicken bouillon
- 3/4 tsp. salt
- flour
- 1 Tbsp. salad oil
- 1/4 tsp. browning sauce
Details
Servings 4
Preparation
Step 1
Mix chicken thighs with 1/2 c. buttermilk. Mix thyme, salt, and 1/2 c. flour, coat thighs with mixture. In skillet over medium heat, hot oil, cook thighs until golden. Medium-low heat, cook until juices run clear when pierced, turning chicken 15 minutes longer. Mix 1 Tbsp. flour, bouillon, browning sauce, and 1 c. water. Stir into skillet, medium-high heat until mixture boils and thickens. Boil 1 minute. Remove from heat, stir in 1/4 c. buttermilk.
Review this recipe