Nothing feels quite like home the way Fried Chicken Thighs with Milk Gravy does. This is the kind of meal that brings ...

2. Set Up the Breading Station. In a shallow bowl, I whisk together flour, salt, pepper, paprika, garlic powder, and onion powder. I remove the chicken from the buttermilk, let the excess drip off ...

Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs. 4.

Place chicken pieces in 1-gallon heavy-duty resealable plastic bag. Add buttermilk, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Seal bag, squeezing out as much air as possible, and turn to ...

Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy.

Add the chicken, in batches if necessary, and cook over moderate heat, turning, until golden, crisp and cooked through, about 30 minutes. Lower the heat if necessary. Transfer to a wire rack to drain.

Add chicken, season, and cook until browned, turning frequently. (You're mainly looking to get some color on the chicken in this step, not cook the breasts through entirely.) 2.

One 3-1/2 pound hen, cut up, or 3-1/2 pounds boneless skinless chicken thighs. Salt and pepper. 1 large or 2 medium onions, chopped. 6 to 10 cloves garlic, minced ...

Buy a gorgeous organic chicken for a treat, ... For the gravy: 600-900ml (1 – 1 1/2 pints) of stock from giblets or chicken stock. For the garnish: sprigs of flat parsley. Method.