Farmhouse Kitchen (Everyday Cookbook Collection)
Enjoy these recipes fromFarmhouse Kitchen.Fried Chicken & Milk Gravy2/3 c. plus 1/4 c. all-purpose flour, divided1 t. dried thyme1/2 t. onion powder1/2 t. seasoning salt1/2 t. pepper, divided8 chicken thighs or drumsticks2/3 c. buttermilk2 to 4 T. oil1 t. chicken bouillon granules1-1/2 c. milkCombine 2/3 cup flour, thyme, onion powder, salt and 1/4 teaspoon pepper in a large plastic zipping bag. Add chicken to bag, one or two pieces at a time; shake to coat well. Dip chicken into buttermilk; return to bag and shake to coat. Heat oil in a large skillet over medium heat. Add chicken and sauté for 15 minutes, turning to cook evenly until golden. Reduce heat to medium-low. Cook, uncovered, for an additional 25 to 30 minutes, until chicken is tender and juices run clear when pierced. Remove chicken to paper towels, reserving drippings; cover chicken to keep warm. Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir one additional minute. Serve hot gravy over chicken. Serves 4.Sweet-and-Sauerkraut Brats 1-1/2 to 2 lbs. bratwurst, cut into bite-size pieces27-oz. can sauerkraut4 tart apples, cored, peeled and chopped1/4 c. onion, chopped1/4 c. brown sugar, packed1 t. caraway seed4 to 6 hard rolls, splitGarnish: spicy mustardPlace bratwurst into a slow cooker. Toss together undrained sauerkraut with apples, onion, brown sugar and caraway seed; spoon over bratwurst. Cover and cook on low setting for 4 to 5 hours, stirring occasionally. Fill rolls, using a slotted spoon. Serve with mustard on the side. Makes 4 to 6 servings.