WEEKDAYS 1e|12c|p

Smothered Chicken with Buttermilk Gravy

Carla Hall
Servings: 6
30 to 60 min

Serve with a side of herbed rice for some for a real taste of the south

  • Ingredients
  • step-by-step directions
Smothered Chicken with Buttermilk Gravy
  • Extra-Virgin Olive Oil
  • 6 Chicken Things (bone-in; skin on)
  • Salt
  • Freshly Cracked Black Pepper
  • 1 Yellow Onion (thinly sliced)
  • 2 Garlic Cloves (minced)
  • 3 tablespoons Flour
  • 1/2 cup Chicken Stock
  • 1 cup Buttermilk
  • 3 tablespoons Parsley (chopped)
  • 3 tablespoons Thyme (chopped)
  • 1 Lemon (zest & juice)
  • Herbed Rice
  • 1 1/2 cups Carolina Rice (rinsed)
  • 3 cups Water
  • Salt
  • 2 tablespoons Parsley (chopped)
  • 2 tablespoons Thyme (chopped)
  • 1 Lemon (zested)
  • In a high-sided skillet, heat a few tablespoons of Olive Oil over medium-high. Season Chicken liberally with Salt and Pepper then place skin side down in the pan. Cook for 4-5 minutes or until golden and crispy, then flip and continue to cook on the second side for 2-3 minutes until browned.  Remove from pan and set aside.
  • Add the Onions and sauté for 2-3 minutes, just until softened. Stir in Garlic and cook until fragrant. Sprinkle in the Flour and stir to toast and form a paste.
  • Whisk in the Stock to deglaze. Add the Buttermilk, Herbs, Lemon Zest and return Chicken to the pan. Bring up to a boil then reduce to a simmer. Cook for 10-12 minutes or until Chicken is cooked through.
  • Serve with Herbed Rice.
  • For Herbed Rice: Cook Rice according to package instructions. Allow Rrice to sit for 5 minutes after cooking then fluff with a fork. Add the chopped Herbs and Zest and fluff to combine.
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