Ingredients:
3 -5 lbs chicken ( cut up)
1 2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 cups chicken stock
1 eggs
2 egg whites
1 cup milk
3 tablespoons butter
3 tablespoons parsley ( minced)
1 teaspoon thyme ( fresh or chopped)
Directions:
Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13″X9″X3″, reserving the stock.
Preheat the oven to 425 degrees F.
In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.
Servings: 4-6
Time preparation: 30 min.
Time total: 90 min.