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Buttermilk Chicken Dinner Recipe

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This recipe for Buttermilk Chicken Dinner, by , is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
c. water
1 tbsp. instant chicken bouillon granules
tsp. dried thyme, crushed
tsp. dried rosemary, crushed
2 bay leaves
1 (3 to 3 pound) broiler fryer chicken
3 medium red potatoes, peeled and quartered, or 1 pound whole tiny new potatoes
2 medium onions, sliced
1 c. carrots sliced inch thick
c. buttermilk
c. all-purpose flour
Paprika

Directions:
Directions:
In a 3 quart casserole combine water, bouillon granules, thyme, rosemary, and bay leaves. Rinse chicken. Pat dry. Place chicken, breast side down, in casserole. Cook, covered, on 100% power (high) 10 minutes. Turn chicken over. If using new potatoes, peel a strip around the centers. Arrange potatoes, onions, and carrots around chicken. Cook, covered, on 50% power (medium) 30 to 40 minutes or till drumsticks move easily in the sockets and vegetables are tender, giving dish a half-turn and rearranging vegetables once. Transfer chicken and vegetables to a platter. Keep warm.
Skim fat from pan juices. Remove bay leaves. Measure 1 cup pan juices into a 4-cup glass measure. Combine the buttermilk and flour. Stir into measure. Cook on high, uncovered, for 3 to 4 minutes or till thickened and bubbly, stirring every minute. Sprinkle chicken with paprika. Spoon some of the gravy over meat and vegetables. Garnish with parsley, if desired. Pass remaining gravy.

Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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