Sunday, September 25, 2011

Sunday Dinner of Chicken and Gravy

Even though chicken and gravy can be quite decadent, the version we had tonight was really flavorful and came in at 170 calories per piece for the chicken and 55 calories for the White Thyme Gravy. We had chicken drumsticks and thighs and I removed the skin. The chicken was dipped in lowfat buttermilk and breaded with a mixture of panko breadcrumbs, crushed sliced almonds and chopped fresh sage. It was then baked in a hot oven to make everything crispy without frying.

Instead of a cream gravy, we had a white thyme gravy which had chicken broth and skim milk in it instead of cream. It was flavored with fresh thyme which was so good you didn't even miss the cream.

Our side dish was a Squash and Parsnip Hash which consisted of a total of 4 ingredients, was easy to prepare and came in at 128 calories per serving.

We also had a dessert tonight Forest Berry Bread Pudding which was good; not great, but good.

Gerry and I really enjoyed the chicken, white gravy and the hash, but I would rather have no dessert that have something that leaves me wanting more.

Tonight's menu came from my most recent Cuisine at Home magazine in the Cuisine Lite section which I didn't realize until I started cooking (I just liked the way the recipes looked and sounded).

Crusted Chicken with Almonds and Sage

6 bone-in chicken pieces, skin removed (I used 2 drumsticks and 4 thighs)
Salt and Black Pepper
1 cup crushed sliced almonds
1 cup panko bread crumbs
3 tablespoons chopped fresh sage
1 1/2 cup buttermilk

Preheat oven to 425 degrees. Coat a wire rack with nonstick spray and set inside a baking sheet. Season all chicken pieces with salt and pepper.

Combine almonds, panko, and sage in a dish. Place buttermilk in a separate dish.

Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.

Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant-read thermometer registers 175 degrees. Remove from oven and let rest for 5 minutes before serving.

White Thyme Gravy
1 cup low-sodium chicken broth
1 cup skim milk
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon white wine vinegar
1/8 teaspoon black pepper

Heat broth and milk in a saucepan over medium-low until simmering.

Melt butter in a medium saucepan over medium heat. Whisk in flour; cook until roux is a light tan color, about 2 minutes. Whisk in broth mixture until there are no lumps

Stir in thyme, salt, vinegar, and pepper, and cook until the gravy thickens, 3-4 minutes.

Squash and Parsnip Hash
2 tablespoons olive oil
2 cups diced butternut squash
2 cups diced parsnips
1/2 cup sliced shallots

Heat oil in a large cast-iron skillet over medium-high until it shimmers, 1-2 minutes.

Add squash and cook, without stirring, about 5 minutes. Stir squash, then add parsnips and cook 5 minutes. Add shallots and cook vegetables, without stirring, until they caramelize, 5 minutes.

Turn pieces over and cook until browned, 5 minutes more.

Gerry and I agree on our rating for dinner:

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