Best Uptown Chicken And Redeye Gravy Recipes

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UPTOWN CHICKEN AND REDEYE GRAVY



Uptown Chicken and Redeye Gravy image

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

1 1/2 tablespoons all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons margarine
1/2 cup chopped lean country ham
1/2 cup strongly brewed coffee
1/4 cup water
1 tablespoon brown sugar
8 slices portabella mushrooms (1/2-inch thick)
1 tablespoon all-purpose flour
1 tablespoon water

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



Red Eye Gravy image

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

1 slice country ham (about 1 pound)
1/2 cup brewed coffee

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



Fried Chicken and Biscuits with Red-Eye Gravy, Romaine Slaw and Lemon Jam image

Provided by Food Network

Categories     main-dish

Time P1DT4h20m

Yield 4 servings

Number Of Ingredients 42

3 cups buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 boneless, skinless chicken thighs
3 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons plus 1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 ounces (about 1/2 cup plus 1 1/2 tablespoons) cold shortening, cubed
2 ounces (1/4 cup) cold butter, cubed, plus more melted for brushing
1 cup shredded medium Cheddar
1 1/2 cups buttermilk
3 lemons, cut into thin rounds, seeds removed
1 1/2 cups sugar
4 ounces (1/2 cup) butter
3/4 cup all-purpose flour
3 tablespoons brewed espresso
3 tablespoons ground espresso beans
2 cups milk
2 cups heavy cream
2 cups cooked spicy pork sausage, chopped
2 tablespoons hot sauce, such as Tabasco
1 tablespoon paprika
1/2 teaspoon garlic powder
Salt and ground black pepper
2 hearts of romaine, cut into 1/4-inch strips crosswise
1/4 cup sour cream
2 tablespoons olive oil
1/2 cup pickled red onions
1/4 cup chopped fresh chives
1/4 cup sliced pickled jalapenos
Salt and ground black pepper
Canola oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon smoked paprika
4 fried eggs

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



Uptown Chicken & Red-Eye Gravy image

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

1 1/2 Tbsp all purpose flour
1/2 tsp paprika
1/8 tsp ground black pepper
1/2 tsp salt
1 lb boneless, skinless chicken breast halves (4 halves)
2 tsp unsalted butter
1/2 c chopped ham (i use lunchmeat type sliced ham)
1/2 c strong brewed coffee
1/4 c water
1 Tbsp brown sugar
2 medium portebello mushrooms, sliced 1/2-inch thick
1 Tbsp all purpose flour
1 Tbsp water

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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