So I had about a pound of boneless, skinless chicken thighs sitting in my fridge, the clock ticking on their freshness, and no idea what to do with them. Then it hit me. I said, "Hey...I can take what should be fairly healthy meat, turn it into a thick-ass gravy, and ladle it over a heavily buttered baked potato!" Positive, healthy choices. I'm full of them. And, as it just so happens, I'm out of diary topics, so you get creamed chicken tonight. Well, you don't actually get it...there's only enough for me. Sorry. Not sorry.
This is a Love family classic. Creamed chicken, poured over biscuits, was one of my favorite Sunday dinners growing up. To this day, it remains my mom's favorite dish, and I always made it for her birthday. Now, this version isn't exactly like my mom's. Hers always starts with a boiled whole chicken, which is then de-skinned and shredded for the gravy. I'm no fan of boiling chicken, even though for something like creamed chicken, it certainly works. In fact, most creamed chicken recipes I've seen call for pre-cooked chicken. I don't know, I just like to cook the chicken in the same pan in which I make the gravy. Browning the chicken in the pan just adds more flavor, I think. I also load mine with thyme, because thyme. Other than that, it is pretty similar in flavor and consistency to my mom's, and it still takes me back to that warm, happy place that was Sunday dinner (which was understandably always followed by napping). Follow me below the ingredients for the recipe, which seriously couldn't be much easier... (Sometimes it really is the simple things...)
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First, the chicken. You'll need a pound of meat (preferably thighs), cut into bite-size pieces. Does it have fat? Great, leave that fat on! Like I said, the creamed chicken I remember was always shredded, but I really do like the chunks of chicken better. YMMV. Generously salt and pepper the chicken before it goes in the pan.
Heat two tablespoons of butter and brown the chicken. You'll have to be careful not to get too carried away, as the milk solids in butter can burn, and that would be no fun. Just don't go cranking the heat up to high. I've never had an issue with the butter burning in all the times I've made creamed chicken, but if you're concerned, I suppose you could brown the chicken in clarified butter instead.
Gently browning the chicken will leave a nice fond in the bottom that will make for some extra good flavor in the end. When you start developing some nice color, add about 1/2 teaspoon of dried thyme. Then allow the chicken to cook through. Sprinkle 1/3 cup of flour over the meat and stir, just long enough to cook off the raw edge.
After that, it kind of just comes together. In goes a cup of
whole milk and a cup of chicken stock, deglazing the deliciousness from the bottom of the pan. The next two items are curiously missing from my ingredient photo, but they're important. Stir in about a teaspoon or so of Dijon mustard (yes, Dijon mustard!) and an overflowing teaspoon of Worcestershire sauce, along with some salt and black pepper to taste. Oh, and grate in a little fresh nutmeg, which works so well with these kinds of creamy gravies. Finally (and this is another area of difference with my mom's version, which includes peas on the
side), add a cup of frozen peas. Stir it all together until it thickens, which should not take long at all.
Two more ingredients will finish it: the zest of a small lemon and some fresh thyme to taste. Taste for seasoning and it's all done!
Now, this is of course most often (and best, imo) served over biscuits. Tonight, I do not have the time or energy to make biscuits, and--call me a biscuit snob--I'm not opening a can of Pillsbury. I'm opting to pour this over a baked potato instead. Yes, heavily buttered. It's Friday. Get off my back. And more peas, because why not. Add some more freshly cracked black pepper to the creamed chicken and you're in business.
Lord help me, I think I could eat this whole pan. Now, if you'll excuse me, I have a little nomming to do. In the meantime, here are
your noms...
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