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1 whole chicken – cut-up – or your favorite chicken parts
plain flour - for flouring chicken - and gravy
salt (not too much)
pepper (freshly ground)
paprika (dash)
You can add your favorite seasonings if you wish, e.g. seasoning salt, etc.
Good vegetable oil, e.g. canola, peanut
Can of cream of chicken soup
1 chicken bouillon cube
water and milk to add to gravy (Have water in pitcher ready to use)
I generally rinse out the chicken soup can w/ water and/or milk –
fill the can up and stir to “rinse” soup out. Do add milk – at least
about a can (amt.) as it adds some richness to the gravy.
Rinse chicken in cool water and dredge in seasoned flour
(can add your own seasonings to taste) and lay out on plate
or rack to rest and allow flour to adhere to chicken. Heat oil
(about 2 inches) in large skillet to aprox. 350 degrees.
Brown chicken, turning once. The pieces do not have to be fully cooked,
just beautifully golden brown. Remove chicken from oil to paper towel
lined platter. Pour most of oil into a storage container, leaving just enough
(2 or 3 Tbs.) in skillet to make a proper roux. Leave crusty bits and dregs
in skillet also. Add about 1/4 to 1/3 cup of flour (I always use the leftover
dredging flour as it is already seasoned) or enough to mix with the remaining drippings in skillet over medium heat.
Stir and watch the flour carefully, as you do not want it to brown too much,
or burn. Have your additional water ready to pour in after the flour is cooked
and thick. Keep stirring (preferably with a large fork or flat whisk) until there
are no lumps and all is incorporated. Then add your cream of chicken soup.
Pour some milk in the can, setting aside, and continue stirring
(and adding milk) until your gravy is the proper consistency.
You can always add more water or milk. You want it (gravy) to be
rather thin – not watery, though, – as the mixture will thicken when
you add the chicken back into the gravy.
Add your bouillon cube at this time, stirring (and tasting) all the while.
When the gravy tastes and looks like you want it to – return your chops
to the skillet w/ gravy. Cover and simmer until chops are very tender –
if you want to cook the chicken on top of the stove.
Most of the time – I place the chicken in an oblong casserole dish –
pour the gravy over the chicken (making sure it’s not too thick
(it will thicken as it bakes). You can refrigerate it (covered) at this point
but make sure when you bake it if it’s been refrigerated that you allow extra baking time.
Bake chicken in a covered casserole dish (you can use foil) in a preheated 350 degree oven for 45 minutes to 1 hour.We always served it over rice – but that’s a personal preference. |