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Ingredients
- Whole chicken cut into eight pieces
- Salt and pepper To taste
- Flour for dredging as needed
- Oil as needed
- Onion, small dice 4 oz
- flour for the roux 1/2 oz
- Half-and-half
- or chicken stock 1 cup
Method
- 1. Season the chicken with salt and pepper.
- 2. Dredge the chicken in the flour.
- 3. Add an inch or oil to the pan and heat to 350 degrees.
- 4. Pan-fry the chicken in oil until done, approximately 40 minutes, turning so that it cooks evenly. Reduce the heat as necessary to prevent the chicken from becoming too dark. Or remove the chicken when well browned, drain it and finish cooking it in the oven.
- 5. To make the pan gravy, pour off all but 3 tablespoons (45 milliliters) of oil from the pan, carefully reserving the fond.
- 6. Add the diced onions and saute until translucent.
- 7. Add 1/2 ounces of flour and cook to make a blond roux.
- 8. Whisk in the liquid and simmer approximately 15 minutes.
- 9. Strain and adjust the seasonings.
- 10. Serve half the chicken per person with the gravy.
