Chicken with Buttermilk Gravy
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chicken thighs, skinless
fresh thyme, crumbled
gravy seasoning sauce
In bowl, mix chicken thighs with 1/2 cup buttermilk.
On waxed paper, mix thyme, salt and 1/2 cup flour.
Dip thighs into mixture to coat.
In nonstick 12" skillet over medium high heat, in very hot oil, cook thighs until golden.
Reduce heat to medium low; cook until juices run clear when chicken is pierced with knife, turning chicken occasionally, about 15 minute longer.
In 2-cup measure, mix 1 tablespoon flour, bouillon, browning sauce and 1 cup water.
Stir mixture into skillet; over medium high heat, heat until mixture boils and thickens; boil 1 minute.
Remove from heat; stir in 1/4 cup butermilk.
Serve gravy with chicken.
Garnish platter with fresh thyme sprigs.