Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is so simple. A pan-fried chicken and gravy recipe that goes great with a simple salad and mashed potatoes (to sop up all the creamy gravy). I love Shaker cooking, I think I got this recipe about 40 years ago at the Hancock Shaker Village.

Ingredients Nutrition


  1. Mix flour and salt and pepper in a plastic (Ziploc) bag.
  2. Add chicken pieces, and shake until coated.
  3. Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides.
  4. Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up.
  5. Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.


Most Helpful

UPDATE: I've made this several times over the past year & it has became one of my all-time FAVORITE Chicken dishes!!! I use leg quaters & a little more butter & oil. The chicken is SOOOOOO moist & flavorful!!! THANKS, again, for posting this recipe!

Ackman July 18, 2009

We loved this chicken. It was so moist and tender and had plenty of flavor for such simple ingredients and preparation. I used four large thighs. I did have to add another 1/2 cup of half-and-half because the first one evaporated (perhaps I had the heat too high when I poured it in) and I wanted that creamy sauce for the potatoes. The sauce was delicious with the bits of chicken fond in it. I will definitely make this again. Made for Pick A Chef Spring 2008.

PanNan April 06, 2008

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