This recipe copmes from an Amish cookbook from the great state of Ohio. It has a great flavor and makes it's own gravy that go great on mashed potatoes or stuffing. It's a simple recipe to make and my DH and DD'S love it!
- Ready In:
- 1hr 45mins
- 6 -8 chicken pieces, cleaned
- 1 cup flour
- 2 teaspoons garlic powder
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 teaspoons paprika
- 1 1⁄2 cups heavy whipping cream
- 1 1⁄2 cups water
- Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
- Mix the cream and water and pour over the chicken.
- Bake at 350* for 1 1/2 hours or until the skin is golden brown.
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This tasted very good but the gravy never thickened. I used exactly what it called for, 1 1/2 cups heavy cream, and 1 1/2 cups water. I used the flour mixture to heavily coat 3# chicken (6 lg. chicken thighs), and threw the rest of it away. I will make this dish again and stir 1 1/2 tsp cornstarch into the cream/water mixture before cooking. That should help it thicken up. The 1 cup of flour called for for is way more than is needed to coat the chicken. Next time I will either add more chicken to cook, or cut back on the flour mixture.Reply
Great recipe. However, it's way to hot right now in CA to use my oven so I cooked this in my Air Fryer Grill. Wow - did it ever come out great. I baked it at 350 degrees for 18 minutes; turned it and baked it for another 12 for a total of 30. Used an instant read thermometer and removed it when juices ran clear and the chicken was 165 degrees. So very moist and tender. I thickened the gravy after I removed the chicken and served all over butter and garlic rice. Yum!!! Thank you so much for posting this recipe.1Reply
Read all the reviews before I made this last night. Did a mix of what I had on hand, chx breast and boneless thighs. Didn't have cream, but added butter to milk, halved the liquid, baked for one hour. 40 year old son said this was a do over dish, even hubby agreed. The sauce was very tasty, chx very tender, did not dry out since all the meat was skinless...did baste twice.Reply
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