Baked Chicken That Makes Its Own Gravy Recipes

Steps:

• Set oven to 425 degrees F.
• Grease a 13 x 9-inch baking pan.
• Coat the chicken lightly and evenly in the flour.
• Melt the butter, and spread evenly in the bottom of the baking dish.
• Arrange the chicken in a single layer with skins down in prepared baking dish in the melted butter.
• Bake uncovered for 30 minutes.
• Remove the chicken from the oven.
• Reduce the temperature to 325 degrees.
• Pour off any excess fat.
• Add in the onions and mushrooms to the chicken in the baking dish.
• In a bowl, combine the soup, evaporated milk, cheese, Parmesan cheese (if using) salt and pepper, cayenne (if using), and garlic powder or fresh garlic (if using).
• Pour the mixture over the chicken.
• Sprinkle with paprika.
• Continue to bake for 15-20 minutes longer.

Steps:

• Coat chicken with flour.
• Put chicken in a single layer, skins down, in melted butter in a baking dish.
• Bake uncovered in 425°F (hot) oven for 30 minutes.
• Turn chicken,then bake until brown, about 20 minutes longer or till tender.
• Remove from oven and reduce temperature to 325°.
• Discard excess fat.
• Combine evaporated milk, soup, cheese, salt and pepper.
• Add onions and mushrooms to chicken.
• Pour evap.
• milk mixture over chicken.
• Sprinkle with paprika.
• Cover dish with foil.
• Return to oven and bake for 15 to 20 minutes longer.

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium-high heat, add the oil.
• Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
• For the sauce:
• In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.

Steps:

• Heat oven to 350 degrees. Shake flour in oven bag; place in 13 x 9 baking dish. Add gravy mix, garlic powder and water to bag and squeeze to blend. Sprinkle chicken with seasoned salt and pepper; place in bag. Place carrots and celery around chicken. Close bag with nylon tie; cut 6 - 1/2" slits in top of bag. Bake until chicken is tender 45 - 50 minutes.

Steps:

• In a 9x13 inch pan melt margarine.
• Lay pieces of chicken in pan.
• Sprinkle with sifted four, until all is covered.
• Mix milk, soup and onion mix together. Pour over chicken.
• Bake at 350 for 1-1 1/2 hours uncovered.