Yield: 4 servings
Measure | Ingredient |
---|---|
8 eaches | Med. skinless chick. thighs |
\N \N | Buttermilk |
1 teaspoon | Chopped fresh thyme |
¾ teaspoon | Salt |
\N \N | A. P. flour |
1 tablespoon | Salad oil |
1 \N | Env. chick. bouillon |
¼ teaspoon | Gravy master or equal |
\N \N | Fresh thyme sprigs for garn. |
In bowl, mix chick. thighs with ½ c. buttermilk. On waxed paper, mix thyme, salt and ½ c. flour. Dip thighs into mixture to coat.
In nonstick 12" skillet over med.-hi heat, invery hot oil, cook thighs until golden. Reduce heat to med. lo; cook until juices run clear when chick. is pierced with knife, turning chick. occasionally, abt. 15 min. longer. Remove to platter.
In 2-cup measure, mix 1 tb. flour, bouillon, browning sauce, and 1 c. water. Stir mix. into skillet; over mid-hi heat, heat until mix.
boils and thickens; boil 1 min. Remove from heat; stir in ¼ ac.
butermilk. Serve gravy with chicken. Garnish platter with fresh thyme sprigs.
Nutritional info. per serving: 280 cal., 10g fat, 116mg chol., 845mg sodium.