Easy Baked Chicken in Creamy Gravy
"Makes it's own Gravy!"I remember Momma making this dish, or one similar as this is as close as I could come in recreating it. The aroma permeated throughout the house a baked chicken pleasantry and made us anticipated dinner even more. And when we finally sat down to eat, we could not wait to dig into the tender and moist chicken smothered in that creamy gravy which rode high on a bed of white rice. I remember everyone complimenting her on how good it was. "Oh, it's nothing" she said, "it's really easy to make. Why, the chicken makes it's own gravy." Without missing a beat, daddy quipped, "Now that's one smart bird."
The recipe really is easy, the hardest part is double dredging the chicken in the flour mixture. That is the secret in obtaining a thick gravy with the amount of liquid used in the recipe. And it comes out fine, nice and creamy, perfect for spooning over the chicken along with enough for a side dish, one like we like, white rice. Based on several recipes from our past, this is one fine way of making 'Chicken n' Gravy.' Enjoy!
Baked Chicken in Creamy Gravy6 to 8 servings
1 whole chicken cut-up or 6 to 8 of your favorite pieces
3/4 cup all-purpose flour
1/2 teaspoon ground thyme
1 teaspoon black pepper
2 teaspoons paprika
2 teaspoons granulated garlic
1 tablespoon salt
1/2 cup dry sherry
1 cup chicken broth
1 1/2 cups heavy whipping cream
1/2 large sweet onion, chopped
Wash the chicken and pat completely dry with paper towels. If using breast, I suggest cutting each in half so that everything cooks evenly.
Preheat oven to 350 degrees F.
In a medium bowl, mix the dry ingredients together well. Coat each piece in the flour mixture tossing and sprinkling the mixture into all cavities. Place on a wire rack or pan. Repeat the coating. The double dip is key to a good gravy!
Place skin side up in a large 3-quart baker or casserole.
Mix the sherry, broth and cream together and gently pour over the chicken. Distribute the onion on top of the chicken pieces.
Bake for 1 hour. Spoon gravy over the chicken and bake 30 minutes more or until the skin is nice and brown. You do not have to test the internal temperature for this recipe, especially if you halved the breasts.
Remove from oven and get to eating!
This dish looks super good.ReplyDelete
if the hardest part is dredging the chicken twice, then I'm all over this. Looks absolutely wonderful. Pinned.ReplyDelete
This sounds so easy and really tasty! I'm a leg and thigh man myself—so much more flavor than the breast, in my opinion, and they stand up well to long cooking. But to each his (or her) own as they say.ReplyDelete