TX Roadhouse Buttery Poultry (Printable Version)
# What You'll Need:
01 -
4 chicken thighs or breasts, no skin and bones
02 -
4 tablespoons butter, split in half
03 -
4 garlic cloves, finely chopped
04 -
1 cup chicken stock
05 -
2 tablespoons honey
06 -
1 teaspoon paprika
07 -
1 teaspoon dried parsley
08 -
Black pepper and salt, as needed
09 -
Optional: grated Monterey Jack or cheddar cheese for topping
10 -
Optional: browned onions for added flavor
# Steps to Follow:
01 -
Rub the chicken pieces with salt, black pepper chunks, and paprika on both sides.
02 -
Put 2 tablespoons butter in a big pan over medium fire. Cook chicken till it turns golden on each side and isn't pink inside, roughly 5-6 minutes each side. Take out and put aside.
03 -
Drop the other 2 tablespoons butter into the same pan. Toss in chopped garlic and stir for a minute till it smells good but stays light colored.
04 -
Add the chicken stock and stir honey in. Scrape the tasty brown bits off the bottom with your wooden spoon to make the sauce even better.
05 -
Put chicken back in the pan and drizzle sauce on top of each piece. Let it bubble without a lid for 5-7 minutes until sauce gets a bit thicker and sticks to the chicken.
06 -
If you're using cheese, throw it on top of the chicken and cover the pan for a moment so it melts.
07 -
Sprinkle dried parsley and add browned onions if you want before you dish it up.
# Additional Tips:
01 -
Make fat chicken breasts flatter by pounding them so they cook the same all over.
02 -
Always brown your chicken first - it makes everything taste way better.
03 -
Wanna make it tastier? Try making your own chicken stock or buy the fancy stuff.
04 -
The gravy will get thicker as it sits for a bit, so don't cook it down too much.
05 -
This goes great with creamy potatoes or grilled corn for a real down-home meal.