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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a great chicken dish. It's easy enough for every day, yet fancy enough for guests. The puffy pudding-like topping and chicken gravy make for a satisfying comfort-food dish. This is also a great way to use up left over fried chicken. Ingredients:
3 -5 lbs chicken (cut up) |
1 2/3 cups flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon olive oil |
4 cups chicken stock |
1 egg |
2 egg whites |
1 cup milk |
3 tablespoons butter |
3 tablespoons parsley (minced) |
1 teaspoon thyme (fresh or chopped) |
Directions:
1. Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
2. Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
3. Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13 X9 X3 , reserving the stock.
4. Preheat the oven to 425 degrees F.
5. In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
6. Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
7. Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.
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