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 rosemary; crushed
    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 165°F.
  
  The last step is to stir in the half-and-half to make
  the sauce velvety. All that's left is to serve!
  
  Recipe by Lisa Kaminski
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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