Ingredients
8 each med. skinless chick. thighs
1 buttermilk
1 tsp chopped fresh thyme
3/4 tsp salt
1 a. p. flour
1 tbsp salad oil
1 env. chick. bouillon
1/4 tsp gravy master or equal
1 fresh thyme sprigs for garn.
Directions
In bowl, mix chick. thighs with 1/2 c. buttermilk. On waxed paper,
mix thyme, salt and 1/2 c. flour. Dip thighs into mixture to coat.
In nonstick 12" skillet over med.-hi heat, invery hot oil, cook
thighs until golden. Reduce heat to med. lo; cook until juices run
clear when chick. is pierced with knife, turning chick. occasionally,
abt. 15 min. longer. Remove to platter.
In 2-cup measure, mix 1 tb. flour, bouillon, browning sauce, and 1
c. water. Stir mix. into skillet; over mid-hi heat, heat until mix.
boils and thickens; boil 1 min. Remove from heat; stir in 1/4 ac.
butermilk. Serve gravy with chicken. Garnish platter with fresh
thyme sprigs.
Nutritional info. per serving: 280 cal., 10g fat,
116 mg chol., 845mg sodium.
Servings: 4 servings
Chicken With Buttermilk Gravy Recipe brought to you by Recipe Ideas
Categories: Beverages; Chicken; Gravies; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into ancient history, in fact as far into history as the Egyptians, and quite possibly further than that. Having said that, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During the time of the Romans a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he recounts how the Roman cooks used many spices, including a few that will be familiar to modern chefs such as basil, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like basil and coriander. These new culinary innovations created an explosion in books on cookery, some of which are kept safe in private collections. Over the next few hundred years, the rich families of the West strove to serve up the best banquets, and as a result the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cooking publications were greatly in demand due to increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Chicken With Buttermilk Gravy recipe.
