Yield: 4 servings
|1⅔ cup||All-purpose flour|
|½ teaspoon||Each salt and pepper|
|1||2 1/2-3 lb broiler-fryer chicken, skinned and cut-up|
|1 tablespoon||Olive oil|
|4 cups||Chicken stock or low-sodium chicken broth|
|2 larges||Egg whites|
|1 cup||1% milk (low-fat)|
|3 tablespoons||Unsalted butter or margarine, melted|
|3 tablespoons||Parsley; minced|
|1 teaspoon||Fresh thyme; or 1/4 tsp dried, chopped|
Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 1:30
1. On a piece of wax paper, combine ⅓ cup of flour, ¼ tsp of salt, and the pepper. Coat the chicken with this mixture. In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 mins on each side or until browned. Add the stock and bring to a boil. Lower the heat, cover, and simmer 15 mins. Transfer to a buttered 13 x 9 x 3-inch baking dish, reserving the stock.
2. Preheat the oven to 425 F. In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 Tbs of the butter, and the remaining ¼ tsp of salt, then whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered, for 15 mins. Reduce the oven temperature to 350 F and bake 20 mins longer or until the topping is puffed and golden.
3. Meanwhile, in a medium-size saucepan, heat the remaining 2 Tbs of butter over moderate heat. Add the remaining ⅓ cup of flour and cook until bubbly. Whisk in 3½ cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 5 mins, stirring frequently. Stir in the parsley and thyme. Drizzle about ½ of the gravy over the chicken . Serve with the remaining gravy and a green salad. Makes 4 servings.