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Reiko Goble's Country Chicken Recipe

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This recipe for Reiko Goble's Country Chicken, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary Steinbach
Added: Saturday, September 26, 2009


6 chicken thighs, skin on, trimmed of excess fat
2 small onions, sliced about 1/4" thick
2 russet potatoes, also sliced about 1/4" thick
1 c. low salt chicken broth

Salt, pepper and flour chicken thighs, then brown a few pieces at a time in a little oil in a large pot or dutch oven. Remove from pan.

Saute onions in same pan until really browned! Caramelized is even better.

Arrange russets over onions, followed by chicken.

Pour chicken broth in pan, then cover and simmer (low heat) for 30 minutes or so, until potatoes are done.

Move chicken, onions & potatoes to a serving dish using a slotted spoon, leaving liquid in pan, then proceed to work on gravy.

Lazy gravy: add a mixture of 1 tbsp. flour and 1/2 cup liquid (milk or broth) to pan and cook, stirring, until thick.

Better gravy: make a roux by mixing 1 tbsp. each of flour and butter in a glass measuring cup and cook it in the microwave. Zap the mixture for 30 seconds or so, then stir and zap again, and so on until the flour is sufficiently cooked. Stir in 1/2 cup of liquid until smooth, then add to the pan, stirring and cooking until the gravy is as thick as you like.

Season to taste with salt, white pepper, maybe a dash of poultry seasoning,and whatever else you enjoy.

Variation: Brined pork chops are great in this dish! Also, try adding a little white wine before simmering.




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