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Smothered Chicken with Buttermilk Gravy

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Ingredients

  • oil
  • 6 chicken thighs ( bone-in, skin on)
  • salt
  • Freshly cracked pepper
  • 1 yellow onion thinly sliced
  • 2 garlic cloves minced
  • 3 tablespoons flour
  • 1/2 cup chicken stock
  • 1 cup buttermilk
  • 3 tablespoons parsley ( chopped )
  • 3 tablespoons thyme ( chopped )
  • 1 lemon ( zest & juice)

Details

Preparation

Step 1

In a high sided skillet, heat a few tablespoons of oil over medium high heat. Season chicken liberally with salt and pepper. then place skin side down in the pan. Cook for 4-5 ,minutes or until golden and crispy, then flip and continue to cook on the second side for 2-3 minutes until browned. Remove from pan and set aside.
Add the onions and sauté for 2-3 minutes, just until softened. Stir in garlic and cook until fragrant. Sprinkle in the flour and stir to toast and form a paste.
Whisk in the stock to deglaze. Add the buttermilk, herbs, lemon zest and return chicken to the pan. Bring to a boil then reduce to a simmer. Cook for 10- 12 minutes or until chicken is cooked through.

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