Chicken with Buttermilk Gravy

By á-7790

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.