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
It is actually possible to trace the history of recipes far back into the far past, certainly as far back as the Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old cook books were just primitive pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books which were published in the 1300s - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of meals prepared for the upper classes of the time. In the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in cookery books, some of which still exist in private cookery archives. Over the following few centuries, the powerful families of Wesstern Europe tried to lay on the most extravagent banquests, and as a result chefs and their recipes could command a high salary. Even so, it was during the nineteenth century that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording the recipes of their peers. When we get to the 1900s, recipe publications were increasing in popularity as a result of increased literacy, more spare time and having more money to spend. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chicken With Buttermilk Gravy recipe.
