Best Uptown Chicken Red Eye 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

STUFFED CHICKEN WITH KONA COFFEE RED-EYE GRAVY



Stuffed Chicken with Kona Coffee Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 11h15m

Yield 6 servings

Number Of Ingredients 31

6 cups Beef Stock, recipe follows
2 cups Roux, recipe follows
3 tablespoons Kona coffee grounds
1/2 cup olive oil
1 large Maui (sweet) onion, thinly sliced
8 ounces Hamakua Alii mushrooms, thinly sliced
Kosher salt and ground black pepper
1 cup shredded mozzarella
1/2 cup shredded Irish Cheddar
1/2 cup shredded Parmesan
1 tablespoon minced rosemary
6 boneless skinless chicken breasts
6 slices prosciutto
2 cups all-purpose flour
Serving suggestions: mashed potatoes and sauteed vegetables
2 pounds rib-eye beef trimmings
1/4 cup olive oil
1 pound carrots, chopped
1 pound button mushrooms
2 medium onions, chopped
1 stalk celery, chopped
10 cups water
2 tablespoons minced garlic
2 tablespoons kosher salt
8 peppercorns
6 sprigs thyme
2 bay leaves
4 cups brewed Kona coffee
2 sticks unsalted butter
All the drippings from browned rib-eye trimmings
1 1/2 cups all-purpose flour

Steps:

  • For the gravy: Add the beef stock to a large saucepan over high heat and bring to a boil. Mix in the hot roux, 1/2 cup at a time, until it reaches the desired thickness. Reduce the heat and stir in the coffee grounds. Remove from the heat.
  • For the stuffed chicken: Preheat the oven to 350 degrees F. Add 2 tablespoons of the oil to a saute pan over medium heat. Place the onions in the pan and cook until caramelized. Then add the mushrooms and cook for another couple of minutes until tender. Lightly season with salt and pepper. Remove from the heat.
  • Combine the mozzarella, Cheddar, Parmesan and rosemary in a small bowl.
  • Butterfly the chicken breasts and tenderize. Lightly salt and pepper both sides of the chicken breasts. Lay the prosciutto on one half of each breast and cover with the cheese blend. Fold the prosciutto over so it holds the cheese in, then fold over the other half of the chicken. Dust the chicken in flour.
  • Heat the remaining oil in an oven-safe large saute pan over medium-high. Once the oil is hot, place the chicken in the pan and brown both sides. Once the chicken is brown, remove from the stove and place in the oven until the chicken is cooked through, 15 to 20 minutes. Remove from the oven.
  • To assemble: Place the chicken on a plate, top with caramelized onions and mushrooms and top with gravy. Best served with a side of buttery mashed potatoes and sauteed seasonal vegetables. Enjoy!
  • Preheat the oven to 350 degrees F.
  • Chop the beef trimmings into 1-inch cubes and place on a perforated pan. Place the pan on a baking sheet and place into the oven. Cook the beef until browned, 30 to 45 minutes.
  • Separate the beef from the drippings, saving the drippings for the roux.
  • Heat the oil in a large stock pot over medium-high heat. Add the carrots, mushrooms, onions and celery and saute until tender. Add the beef trimmings and the water. Season with the garlic, salt, peppercorns, thyme and bay leaves and bring to a boil. Then cover and reduce the heat. Simmer on low heat for 8 hours.
  • Strain and add the Kona coffee to the beef stock. Stock can be made a day in advance.
  • Melt the butter in a medium saucepan over medium heat. Add beef drippings. Once the butter and drippings are hot, whisk in the flour until blended smoothly. Remove from the heat and use for the gravy recipe.

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.

THE MORNING AFTER REDEYE GRAVY



The Morning After Redeye Gravy image

Provided by Amanda Freitag

Categories     condiment

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons butter
1/2 cup finely diced yellow onion
1 clove garlic, minced
1 cup 1/2-inch pieces andouille sausage
5 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup brewed coffee
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1/4 cup cream
Salt

Steps:

  • In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

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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