Pot-Roasted Chicken With Cream Gravy Recipe
Pot-roasted Chicken With Cream Gravy rules the list of the best tasting dishes thanks to this recipe. A good way to use up Chicken is to make some irresistible Pot-roasted Chicken With Cream Gravy. Get all set to serve Pot-roasted Chicken With Cream Gravy as a Main Dish today. Add this Pot-roasted Chicken With Cream Gravy recipe to your favorites and make it as often as you like.
Ingredients
4 tablespoons (1/2 stick) butter or margarine
1 stewing chicken (4 to 5 pounds)
2 teaspoons leaf thyme
1 can condensed beef broth
3 tablespoons flour
1 small can evaporated milk (2/3 cup)
Directions
Melt butter or margarine in heavy kettle or Dutch oven; brush part on inside of chicken, then sprinkle chicken with 1 teaspoon thyme.
Brown chicken lightly on all sides in remaining butter or margarine.
Turn chicken, breast side up; pour beef broth over; sprinkle with remaining 1 teaspoon thyme; cover tightly.
Simmer, basting a few times with pan juices, 1 1/2 hours, or until tender.
Remove to heated serving platter; keep hot while making gravy.
Pour broth from kettle into 4-cup measure.
Let fat rise to top, then skim off.
Add water to broth, if needed, to make 2 1/2 cups.
Return 2 tablespoons fat to kettle; blend in flour; stir in broth.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Blend in evaporated milk; heat just to boiling.
Serve chicken with buttered noodles and spoon gravy over all.
Brown chicken lightly on all sides in remaining butter or margarine.
Turn chicken, breast side up; pour beef broth over; sprinkle with remaining 1 teaspoon thyme; cover tightly.
Simmer, basting a few times with pan juices, 1 1/2 hours, or until tender.
Remove to heated serving platter; keep hot while making gravy.
Pour broth from kettle into 4-cup measure.
Let fat rise to top, then skim off.
Add water to broth, if needed, to make 2 1/2 cups.
Return 2 tablespoons fat to kettle; blend in flour; stir in broth.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Blend in evaporated milk; heat just to boiling.
Serve chicken with buttered noodles and spoon gravy over all.
