Friday, June 12, 2009

Chicken with cream gravy recipe

Chicken with cream gravy recipe

This chicken recipe which makes it's own cream gravy is one of my kids favorites. Mine too!


6 to 8 chicken pieces (I use leg quarters)
1/2 to 1 onion-chopped
seasoning to taste
flour-enough to coat chicken
oil-enough to fry chicken

First of all, if you are using leg quarters, trim off excess fat. I leave the skin on mine, I like the way the chicken comes out with it on.
Rinse the chicken pieces. Season them with your choice of seasonings. I use Tony Chachere's, a little salt and pepper, and garlic powder.
I also season the flour I use to coat the chicken.
Next shake the chicken pieces a few at a time in the flour until well coated.
Heat enough oil in a dutch oven to fry chicken. (I do this in a dutch oven instead of a skillet, because I also put this in the oven. Saves using two pans!)
Fry the chicken pieces on all sides until lightly brown.
Add the chopped onion, and continue cooking until the onions are soft.
Drain oil.
Add enough water to cover chicken, and simmer a little while until it starts to make gravy.
It may be thick, and you can add more water to thin a bit, as this will thicken in the oven.
Remove from heat.
Heat oven to 350 degrees, and cook for about an hour, or until chicken is done. Keep checking at times to make sure the gravy is not getting too thick, as it may stick. If it is, just add a little bit more water.
I usually serve rice with this, and of course some veggies. I love the way this makes it's own cream gravy.

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