MMMMM----- Recipe via Meal-Master (tm) v8.06

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

MMMMM--------------------------CHICKEN-------------------------------
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

MMMMM---------------------------GRAVY--------------------------------
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
gravy.

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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