Virginia fried chicken with cream gravy
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Cut up chicken |
| ½ | cup | + 2 Tbls. flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pinch | Allspice |
| ⅛ | teaspoon | Nutmeg 3/4 cup unsalted butter |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Chicken stock |
| 1 | cup | Whipping cream |
| Salt & pepper | ||
| 1 | teaspoon | Bourbon |
Directions
Remove skin from chicken. Combine ½ cup flour, ½ tsp. salt, pepper, allspice & nutmeg in large paper bag. Place chicken a few pieces as a time in bag & shake to coat evenly. Heat oven to 275.
Melt ½ cup butter with 1 Tbls. oil in large, heavy skillet over med low heat. (Do not let butter burn.) Gently place chicken in skillet.
Do not crowd pieces; use 2 skillets if necessary. Saute over med low until golden, 12 minutes on each side. Add more oil & butter as needed. Remove chicken; drain on paper towels. Place chicken in shallow baking pan; transfer to oven. Bake chicken uncovered 30 minutes to 1 hour. Meanwhile, drain all but 2 Tbls. fat from skillet.
Stir in 2 Tbls. flour over low heat; cook, stirring constantly, 2 minutes. Whisk in stock, scraping bottom & sides of pan. Stir in cream; cook over low heat for 20 minutes. Season with salt & pepper.
Just before serving, add bourbon. Spoon some of the sauce over chicken; pass remaining sauce.
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