An old favorite of many families including mine when it’s cold outside! The gravy is creamy and well seasoned and the chicken fried to perfection. Make this and all of your neighbors will come knocking at your door around dinner time.
PrintChicken and Gravy
Ingredients
Scale
- 1 C flour
- 1 t salt
- few grinds of pepper from the mill
- 2 lbs chicken thighs, skin on
- 2 T flour for gravy
- 1 C milk
- Vegetable oil for frying
Instructions
- Mix the flour, salt and pepper in a large bowl or plastic bag
- Dredge or shake the chicken to coat it well
- Fry the chicken in a skillet in vegetable oil skin side down for about 10 minutes or until brown and crispy on medium high heat
- Turn heat down and turn chicken over, skin side up, simmer for about 20 minutes more or until instant read thermometer reads 170 degrees and chicken is browned nicely
- Remove chicken to a large dish
- Scrape up grease from bottom of pan, removing any large chunks of skin, etc.
- Add flour slowly, whisking as you add
- Cook flour for a few minutes on medium heat, continue to whisk
- Slowly add milk, while continuing to whisk
- Let cook for a few minutes until gravy begins to thicken, whisking, whisking, whisking all the while
- Add more salt and pepper to taste
- Pour over chicken and serve
This is one of those dishes that makes your whole house smell wonderful. Serve with rice or mashed potatoes, or my favorite, homemade baking powder biscuits!
Knock… knock 🙂 Keeper it is !
★★★★★
I’d even go for this on a hot day. Sounds so comforting and delicious! And I always love cooking something that will make the whole house (maybe even the neighborhood! lol) smell delicious!
★★★★★
Ooh it’s hot here but I want nothing more than a big serve of this RMW! 😀
This recipe of yours brings back so many memories of Sunday dinners growing up in Texas. Chicken and gravy was one of my mother’s best dishes.