Shelly's Recipe

Baked Chicken in Creamy Gravy

Category: Chicken

6 to 8 servings

1 whole chicken cut-up or 6 to 8 of your favorite pieces
3/4 cup all-purpose flour
1/2 teaspoon ground thyme
1 teaspoon black pepper
2 teaspoons paprika
2 teaspoons granulated garlic
1 tablespoon salt
1/2 cup dry sherry
1 cup chicken broth
1 1/2 cups heavy whipping cream
1/2 large sweet onion, chopped

Wash the chicken and pat completely dry with paper towels. If using breast, I suggest cutting each in half so that everything cooks evenly.

Preheat oven to 350 degrees F.

In a medium bowl, mix the dry ingredients together well. Coat each piece in the flour mixture tossing and sprinkling the mixture into all cavities. Place on a wire rack or pan. Repeat the coating. The double dip is key to a good gravy!

Place skin side up in a large 3-quart baker or casserole.

Mix the sherry, broth and cream together and gently pour over the chicken. Distribute the onion on top of the chicken pieces.

Bake for 1 hour. Spoon gravy over the chicken and bake 30 minutes more or until the skin is nice and brown. You do not have to test the internal temperature for this recipe, especially if you halved the breasts.