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    You are in: Home / Recipes / Pan-fried Chicken with Bacon and Thyme Gravy Recipe
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    Pan-fried Chicken with Bacon and Thyme Gravy

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Normaone's Note:

    This came from an old Bon Appetit magazine and is still one of my favorites. It's flavorful and very easy to prepare, but not quite as sinful as real fried chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a plastic storage bag, combine the chicken, buttermilk and 1 teaspoon of thyme.
    2. 2
      Turn and coat the chicken well.
    3. 3
      In another plastic storage bag, combine the 3 tablespoons of flour and the cornmeal.
    4. 4
      Add the chicken and coat completely.
    5. 5
      Season generously with salt and pepper.
    6. 6
      In a medium,heavy skillet, cook the bacon until crisp and brown.
    7. 7
      Transfer bacon to paper towels, leaving drippings in the skillet.
    8. 8
      Add chicken to skillet and cook until brown on both sides and cooked through, about 5 minutes per side.
    9. 9
      Transfer chicken to plates and keep warm.
    10. 10
      In a small bowl, whisk together the 2 teaspoons flour, 2 teaspoons thyme, and the chicken broth.
    11. 11
      Add mixture to the skillet and boil until reduced to 1/3 cup, whisking now and then, about 3 minutes.
    12. 12
      Crumble the bacon and stir into gravy along with the green onions.
    13. 13
      Return to a boil and season with salt and pepper.
    14. 14
      Spoon gravy over chicken.
    15. 15
      Serve.

    Ratings & Reviews:

    • on May 06, 2003

      35

      When I first saw this recipe it really sounded like a recipe I would like, but I must say I was disappointed in it. First, the flour quantity in the ingredients listing doesn't match with the step by step directions, but I really don't think that had a bearing since I used my own judgment for the flour proportions. I just found that the dish had very little taste. The only thing I could taste was Thyme and Green Onion. I think I will try it again using more seasonings such as salt, pepper, red pepper, garlic, etc. I think I may even leave out the cornmeal next time. I found the cornmeal made for a very hard coating. I'm sorry NormaOne, but this recipe just didn't do it for me. If you have any suggestions I would be more than happy to try it again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2009

      45

      Good chicken, I followed the recipe to the letter. Chicken was moist with a nice flavor. The only complaint was from my husband who thought the gravy was a little salty. I think with the bacon drippings the use of the chicken broth is a little much. I will try it with water intead next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2008

      45

      Good chicken! The use of thyme here is just outstanding. The flour amounts don't quite = the directions in the "directions" part~but I followed the previous reviewers cue and went from there. I added salt & pepper, to taste, a 1/4 teaspoon of garlic powder, and omitted the cornmeal. That said, this made a good pan-fried chicken that tasted tender and very good use of the fresh thyme and the pan drippings. Served over warmed rice, and it was delicious! Thanks you NormaOne!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pan-fried Chicken with Bacon and Thyme Gravy

    Serving Size: 1 (275 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 344.0
     
    Calories from Fat 116
    33%
    Total Fat 12.9 g
    19%
    Saturated Fat 4.1 g
    20%
    Cholesterol 85.0 mg
    28%
    Sodium 328.5 mg
    13%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.0 g
    8%
    Protein 34.8 g
    69%

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