Pan-fried Chicken with Bacon and Thyme Gravy

1. 1

   In a plastic storage bag, combine the chicken, buttermilk and 1 teaspoon of thyme.

2. 2

   Turn and coat the chicken well.

3. 3

   In another plastic storage bag, combine the 3 tablespoons of flour and the cornmeal.

4. 4

   Add the chicken and coat completely.

5. 5

   Season generously with salt and pepper.

6. 6

   In a medium,heavy skillet, cook the bacon until crisp and brown.

7. 7

   Transfer bacon to paper towels, leaving drippings in the skillet.

8. 8

   Add chicken to skillet and cook until brown on both sides and cooked through, about 5 minutes per side.

9. 9

   Transfer chicken to plates and keep warm.

10. 10

    In a small bowl, whisk together the 2 teaspoons flour, 2 teaspoons thyme, and the chicken broth.

11. 11

    Add mixture to the skillet and boil until reduced to 1/3 cup, whisking now and then, about 3 minutes.

12. 12

    Crumble the bacon and stir into gravy along with the green onions.

13. 13

    Return to a boil and season with salt and pepper.

14. 14

    Spoon gravy over chicken.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.