Best Uptown Chicken And Redeye Gravy Recipes

UPTOWN CHICKEN & RED-EYE GRAVY

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.

UPTOWN CHICKEN AND REDEYE GRAVY

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.

RED EYE GRAVY

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.

RED EYE GRAVY

Steps:

• Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
• Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.