TNT Smothered Buttermilk Chicken
Dec 21, 2006 18:57:04 GMT -8
Post by tami on Dec 21, 2006 18:57:04 GMT -8
We had it over mashed potatoes. It is a little bland so the next time I make it I will add some rosemary or herbs de provence to kick it up a notch. I shredded the chicken using 2 forks. I added 1/2 cup of FF milk in addition to the buttermilk to make more gravy. It thickened up just fine.
This is wonderful served with mashed potatoes or over biscuits. It freezes well too.
Smothered Buttermilk Chicken
Source: CLBB
WW Points: 5
Core + 1
Servings: 4
Posted by: Kate (KateWD)
October 13, 2004
1 pound boneless skinless chicken thighs
3 medium carrots -- sliced
1/3 cup onion -- chopped
1/2 cup water
2 tablespoons butter or margarine (I used light)
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix ( used McCormick's Roasted Chicken Gravy mix, nice seasoning blend)
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas
In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.
Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf.
In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.
Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked.
Serve with rice or biscuits or mashed potatoes.
NOTES: **You can use frozen bone in chicken thighs as well. Just turn up the heat to high for the first hour, then down to low for the remaining 6 hours. Before stirring in gravy mix, remove the skin from the chicken. The chicken will fall apart and meld nicely with the rest of the dish- just be sure to remove the bones before serving.
This is wonderful served with mashed potatoes or over biscuits. It freezes well too.
Smothered Buttermilk Chicken
Source: CLBB
WW Points: 5
Core + 1
Servings: 4
Posted by: Kate (KateWD)
October 13, 2004
1 pound boneless skinless chicken thighs
3 medium carrots -- sliced
1/3 cup onion -- chopped
1/2 cup water
2 tablespoons butter or margarine (I used light)
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix ( used McCormick's Roasted Chicken Gravy mix, nice seasoning blend)
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas
In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.
Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf.
In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.
Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked.
Serve with rice or biscuits or mashed potatoes.
NOTES: **You can use frozen bone in chicken thighs as well. Just turn up the heat to high for the first hour, then down to low for the remaining 6 hours. Before stirring in gravy mix, remove the skin from the chicken. The chicken will fall apart and meld nicely with the rest of the dish- just be sure to remove the bones before serving.