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Buttermilk Chicken Dinner Recipe

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This recipe for Buttermilk Chicken Dinner is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. water
1 tbsp. instant chicken bouillon granules
½ tsp. dried thyme, crushed
½ tsp. dried rosemary, crushed
2 bay leaves
1 (3 to 3½ 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 ¼ inch thick
½ c. buttermilk
¼ 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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