This week has been a pretty wacko. We had a snow day yesterday that was supposed to be like 4-6 inches. Well, it turned out to be more of a really cold, then snow, then rainy slush day. Oh well. I got some groceries for the next week or so, so no real meal plan coming up. Just eating up leftovers and making meals out of what we bought this mid-week. I bought a fryer, so made up this meal this evening. We all enjoyed it!
Chicken and Gravy with Bacon and Mushroom Stuffing
1 fryer chicken (1 whole chicken already butchered for you)
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme, parsley, rosemary or any combination
1 large onion,chopped
3 cloves garlic, crushed and chopped
3-4 tablespoons olive oil/butter
1 glass white wine- I used pinot grigio
1- 1 1/2 cups chicken broth, homemade or low-sodium container
2 tablespoons all-purpose flour
Heat a Dutch Oven or large skillet on med. high heat with a couple of tablespoons butter or olive oil
Season all the chicken pieces with salt and pepper. Brown both sides of chicken. Work in batches or use 2 pans, about 8 minutes skin side down first. 3-4 minutes on opposite side. Take the chicken out. Add your onions to the pan. Cook for about 4 minutes and add your garlic. Cook for another 3 minutes. Add your flour. Mix well. It should come to the consistency of wet sand. Once it does that, add in your wine. Cook down for a couple of minutes then add in 3/4 of your chicken stock. Add in your chicken. Add more chicken stock if gravy gets too thick. Add in your fresh chopped herbs. Simmer on med.low for 45 min stirring occasionally until chicken is tender and cooked through.
Bacon and Mushroom Stuffing- This stuff was pretty simple- I followed the directions on one of those “Thanksgiving” Pepridge Farms bags of stuffing. I added sauteed mushrooms with cooked chopped bacon to the onion, celery, and herb mix. I made it in my cast iron. It turned out pretty yummy, and I have plenty of leftovers. Stuffing is one of those foods with so many leftover possibilities.