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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A wonderful warm, hearty recipe from Company's Coming Main Courses. The gravy is delicious and perfect for baked potatoes. I add a bit of oregano and garlic for extra flavour, but omit the salt, just in case the bacon adds enough. I usually fry the bacon a little before adding the chicken, too, otherwise it never seems to get crunchy for me! Ingredients:
1/3 cup all-purpose flour |
1 teaspoon salt (optional) |
1/4 teaspoon pepper |
1/4 teaspoon thyme |
2 large chicken breasts, halved |
8 slices bacon, diced |
2 tablespoons flour, and seasoning mix (from above) |
2 (1/4 ounce) chicken bouillon cube |
1 1/2 cups boiling water |
Directions:
1. Mix flour, salt, pepper, and thyme together in paper or plastic bag.
2. Add 2 chicken pieces at a time and shake to coat.
3. Save leftover flour mixture.
4. Put diced bacon into frying pan with floured chicken. Cook on low heat for 30 minutes. Turn and cook for another 30 minutes until tender.
5. Put cover askew on pan, not on tightly, while cooking.
6. Transfer chicken to platter and keep warm in oven while making gravy.
7. GRAVY: Add reserved flour mixture to very crisp bacon in frying pan. Stir until white colour disappears. Add a bit of butter or margarine if necessary.
8. Dissolve bouillon in boiling water. Stir into bacon-flour mixture until it boils and thickens. Loosen any bits on bottom of pan. Makes 3 cups crunchy gravy.
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