/ Main Dishes
Chicken with Buttermilk Gravy
chicken thighs, skinless
fresh thyme, crumbled
gravy seasoning sauce
1In bowl, mix chicken thighs with 1/2 cup buttermilk.
2On waxed paper, mix thyme, salt and 1/2 cup flour.
3Dip thighs into mixture to coat.
4In nonstick 12" skillet over medium high heat, in very hot oil, cook thighs until golden.
5Reduce heat to medium low; cook until juices run clear when chicken is pierced with knife, turning chicken occasionally, about 15 minute longer.
7In 2-cup measure, mix 1 tablespoon flour, bouillon, browning sauce and 1 cup water.
8Stir mixture into skillet; over medium high heat, heat until mixture boils and thickens; boil 1 minute.
9Remove from heat; stir in 1/4 cup butermilk.
10Serve gravy with chicken.
11Garnish platter with fresh thyme sprigs.
About Chicken with Buttermilk Gravy