UPTOWN CHICKEN AND REDEYE GRAVY
Make and share this Uptown Chicken and Redeye Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 41m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 4 ingredients in a large heavy-duty zip-lock plastic bag; add in chicken.
- Seal bag and shake to coat chicken.
- Coat a large nonstick skillet with nonstick cooking spray; melt margarine in the skillet over med-high heat.
- Add chicken to skillet; cook 2 minutes on each side or until golden.
- Combine the ham and next 3 ingredients; pour over chicken; bring to a boil; cover and decrease heat; simmer 3 minutes.
- Add in mushrooms; cover and simmer 5 minutes or until chicken is done and mushrooms are tender.
- Remove chicken and mushrooms with a slotted spoon; put on a serving platter and set aside (keep warm).
- In a bowl, combine 1 tablespoon flour and 1 tablespoon water; whisk until smooth.
- Add mixture to cooking liquid in skillet; bring to a boil; cook stirring constantly with a whisk for 1 minute or until thickened.
- Spoon gravy over chicken and mushrooms.
Nutrition Facts : Calories 220.7, Fat 8.2, SaturatedFat 2.2, Cholesterol 82.4, Sodium 526.1, Carbohydrate 7.2, Fiber 0.2, Sugar 3.4, Protein 27.9
RED EYE GRAVY
This southern classic is more of a thin sauce than a traditional thick gravy. It's made with strong coffee and drippings from a slice of cooked country ham. Red eye gravy has intense flavor with salty and bitter notes that pair well with biscuits, grits and ham. If you prefer a more mellow flavor, add a dash of brown sugar. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 1/4 cup
Number Of Ingredients 2
Steps:
- In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.
Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 5mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
FRIED CHICKEN AND BISCUITS WITH RED-EYE GRAVY, ROMAINE SLAW AND LEMON JAM
Provided by Food Network
Categories main-dish
Time P1DT4h20m
Yield 4 servings
Number Of Ingredients 42
Steps:
- For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl. Add the chicken thighs and marinate in the refrigerator for 24 hours.
- For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix.
- Add the shortening and butter and mix on low speed until the mixture resembles cornmeal. Add the cheese and mix. Slowly stir in the buttermilk while mixing, just until combined; do not over mix.
- Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough. Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper. Brush with melted butter. Bake until the tops are just golden brown, 12 to 15 minutes.
- For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar. Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency.
- For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan. Cook over medium heat, stirring frequently, about 20 minutes. Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux. Add the hot sauce, paprika, garlic powder, and salt and pepper to taste. Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes.
- For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well.
- To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl. Drain the thighs in a colander, and then dredge in the flour mixture. Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust.
- For each serving, place a dollop of red-eye gravy in the center of the plate. Cut a biscuit in half and place the bottom half atop the gravy. Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam. Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy. Repeat with the remaining ingredients.
UPTOWN CHICKEN & RED-EYE GRAVY
This is adapted from Cooking Light. I have been making this for about 25 years. I serve it with slices of grilled polenta, but would be good with grits or potatoes.
Provided by Mikekey *
Categories Chicken
Number Of Ingredients 13
Steps:
- 1. Combine first 4 ingredients in a large zip-top plastic bag. Add the chicken; seal bag, and shake to coat.
- 2. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken and cook 2 minutes on each side or until golden brown. Combine ham, coffee, 1/4 cup water, and sugar; pour over chicken. Bring to a boil; cover, reduce heat and simmer 3 minutes.
- 3. Add mushrooms; cover and simmer 5 minutes or until chicken is done and mushrooms are tender. Remove chicken and mushrooms with a slotted spoon, place on a platter, and keep warm.
- 4. Combine 1 tablespoon flour and 1 tablespoon water in a small bowl, and stir with a wire whisk; add to cooking liquid in skillet. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Spoon over chicken and mushrooms and serve.
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