Chicken With Mashed Potatoes And Buttermilk Gravy For 2 Recipes

CHICKEN WITH MASHED POTATOES AND BUTTERMILK GRAVY FOR 2

Steps:

• 1. In a small saucepan, over low to medium low heat,combine gravy mix, sage,pepper, and buttermilk.
• 2. Stirring until no lumps remain, and desired thickness is reached, turn heat to low ,keeping gravy warm.
• 3. Over medium heat in a medium sized skillet heat oil till hot but not smoking and add frozen patties, and cook on both sides until golden brown, and remove from skillet.
• 4. Top each pattie with 1/2 cup of reheated mashed potatoes,then over potatoes pour desired amount of gravy, and enjoy :).

~ BUTTERMILK FRIED CHICKEN & BUTTERMILK GRAVY ~

Steps:

• 1. Cover chicken with 1/2 cup buttermilk and toss to coat. Leave set for 15 minutes.
• 2. In meantime, mix together the 2/3 cup flour with salt, pepper, Herbs seasoning, garlic powder, pepper, season salt. Place a well seasoned iron skillet or non stick skillet over medium high heat. Once hot, coat chicken pieces with flour mixture and place in hot oil. Cook until golden on both sides. Turning often. Reduce heat and remain cooking until cooked through and juices run clear.
• 3. Remove chicken from skillet and keep warm. Mix chicken broth with 2 tablespoons flour. Pour into hot pan and scrape all of the browned bits on the bottom of the pan. Bring to a boil and cook until thickened. Won't take but a minute.
• 4. To the gravy, stir in the remaining 1/2 cup buttermilk. Cook just until heated through. Taste and re season if needed.
• 5. Serve the gravy over chicken and mashed potatoes if desired.

BUTTERMILK GRAVY

Steps:

• Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
• Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

CHICKEN WITH MASHED POTATOES AND BUTTERMILK GRAVY

Steps:

• In a small saucepan, over low to medium low heat,combine gravy mix, sage,pepper, and buttermilk.
• Stirring until no lumps remain, and desired thickness is reached, turn heat to low ,keeping gravy warm.
• Over medium heat in a medium sized skillet heat oil till hot but not smoking.
• Add frozen patties, and cook on both sides until golden brown, and remove from skillet.
• Top each pattie with 1/2 cup of reheated mashed potatoes.
• Cover potatoes with desired amount of gravy, and enjoy :).

CHEF JOHN'S ULTIMATE MASHED POTATOES

Steps:

• Peel potatoes and cut into quarters. Transfer to a bowl of cold water and rinse to remove starch. Drain and transfer to a pot of cold water. Very generously salt the water and bring to a boil over high heat. Reduce heat and simmer until potatoes are soft and the tip of a knife goes in easily, 20 to 25 minutes.
• While the potatoes are cooking, cut butter in chunks and let come to room temperature.
• Drain potatoes thoroughly and return to the pot. Set over medium-low heat and mash with a potato masher until potatoes. Season with salt and pepper and add ¼ of the softened butter chunks. Mash until butter just about disappears.
• Add another 1/4 of the butter and mix with a wire whisk until it just about disappears. Whisk in the remaining butter in 2 additions as before; potatoes will be light and creamy after all the butter has been mixed in.
• Whisk in hot milk until incorporated. Add cayenne and more salt if needed. Serve immediately.

FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

Steps:

• Cut chicken breasts horizontally, almost in half and place in bowl or marinating dish. Pour buttermilk over chicken. Cover and refrigerate for at least 4 hours.
• To make gravy:.
• Heat oil in large saucepan over medium high heat. Add onion and saute until onion is golden (6-8 minutes). Stir in flour and worchestshire sauce, cook 2 minutes more, stirring. Stir in cream and milk. Reduce heat to medium and simmer for 5-8 minutes, stirring constantly. Stir in green onions and thyme. Cook stirring until gravy is thick (2-5 minutes). Season with salt and pepper. Can be made ahead and heated before serving.
• To make pototoes:.
• Place potatoes in a large pot, add water to cover. Boil potatoes until tender (15-20 minutes). Drain. Transfer to large serving bowl. Heat half and half and butter in a small saucepan over medium heat until butter melts. Add warm butter/cream to potatoes and mash potatoes. Stir in sour cream. Keep warm until serving.
• To make chicken. Drain chicken. Whisk flour salt and pepper in a bowl or pie dish (I used a pie dish). Dredge chicken in flour mixture.
• Over medium heat, add oil to skillet to measure 1 1/2 inches (or to cover chicken). Heat oil over medium-high heat until candy thermometer registers 375-degrees F. (or how I test the oil is sprinkle water on oil - if it splatters it is ready). Add 3 chicken breast pieces at a time, frying until golden, turning once (8-10 minutes). Drain on paper towels. Repeat with remaining chicken.
• Rewarm gravy before serving.

CHICKEN IN ONION BUTTERMILK GRAVY - SLOW COOKER

Steps:

• In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown lightly on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium. Add onions to pan and cook, stirring, until softened and just beginning to turn brown. Add salt, peppercorns, and thyme and cook, stirring, for 1 minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and bay leaf and cook, stirring until mixture thickens.
• Pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until juices run clear when the chicken is pierced with a fork. Stir in peas and buttermilk. Cover and cook on HIGH for 20 minutes, until peas are cooked. Discard bay leaf.