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Add a photoServings: 12
Ingredients
- 2 1/2 lbs. chicken
- 1/4 c. flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
- 1/4 teaspoon rosemary
- 3 tbsp. butter
- 2 c. prepared rice
Directions
- Mix flour, salt, and pepper with the herbs. Skin chicken and coat with flour mix. Saute/fry till golden brown in butter. Add in 1 c. warm water to pan and cover. Reduce heat and simmer 30 min, or possibly till tender. Remove chicken and measure juice. Per c. of juice, stir in 2 Tbsp. of flour mix, blended with 1/4 c. water and bring to a boil while stirring. Mix some of the gravy with the rice. Pass the rest of gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 115 | 40% |
| Total Fat 12.79g | 16% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 212mg | 9% |
| Potassium 161mg | 5% |
| Total Carbs 26.69g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.05g | 0% |
| Protein 14.46g | 23% |
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