Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A wonderful warm, hearty recipe from Company's Coming Main Courses. The gravy is delicious and perfect for baked potatoes. I add a bit of oregano and garlic for extra flavour, but omit the salt, just in case the bacon adds enough. I usually fry the bacon a little before adding the chicken, too, otherwise it never seems to get crunchy for me!

Ingredients Nutrition

Directions

  1. Mix flour, salt, pepper, and thyme together in paper or plastic bag.
  2. Add 2 chicken pieces at a time and shake to coat.
  3. Save leftover flour mixture.
  4. Put diced bacon into frying pan with floured chicken. Cook on low heat for 30 minutes. Turn and cook for another 30 minutes until tender.
  5. Put cover askew on pan, not on tightly, while cooking.
  6. Transfer chicken to platter and keep warm in oven while making gravy.
  7. GRAVY: Add reserved flour mixture to very crisp bacon in frying pan. Stir until white colour disappears. Add a bit of butter or margarine if necessary.
  8. Dissolve bouillon in boiling water. Stir into bacon-flour mixture until it boils and thickens. Loosen any bits on bottom of pan. Makes 3 cups crunchy gravy.
Most Helpful

This was good and easy to make. I followed the recipe as written except I used five thin cut breasts. I did add 1/2 teaspoon of salt to the flour mixture and it wasn't too salty. I also used OM cooked bacon. This was good but next time I would add a bit of onion or garlic powder to the flour mixture. Next time I would also double the gravy as I made Instant Mashed Potatoes That are Better Than Homemade! and I wish I had more gravy for them.

bmcnichol March 26, 2010

Love this!!! It is going to be one of our new favorites! I used chicken broth instead of the water and bouillon cube. Thanks for a great recipe!

Hollylu November 18, 2009