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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is so simple. A pan-fried chicken and gravy recipe that goes great with a simple salad and mashed potatoes (to sop up all the creamy gravy). I love Shaker cooking, I think I got this recipe about 40 years ago at the Hancock Shaker Village. Ingredients:
1/4 cup flour |
2 1/2-3 lbs cut up chicken (or whatever pieces you like) |
2 tablespoons butter |
1 tablespoon oil |
1/2 cup half-and-half |
Directions:
1. Mix flour and salt and pepper in a plastic (Ziploc) bag.
2. Add chicken pieces, and shake until coated.
3. Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides.
4. Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up.
5. Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.
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