Butter Baked Chicken & Gravy

Tonight I made Butter Baked Chicken & Gravy from Cooking with Paula Deen magazine. It was totally awesome. I will definitely make it again. Based on the directions, I was skeptical that the chicken would turn out crispy as shown in the picture, but it really does. For some reason I thought cooking it skin side down towards the end would make the skin soggy, but it really was okay I think because you flip the chicken over into the butter before you pour the gravy mixture over it. I did not use quite as much chicken as called for. I used some of a chicken that was already cut up and used one breast cut in half, one thigh, one leg, and one wing section and that was more than enough for us. Next time I make this I might sprinkle with paprika before baking to give it a little color, or maybe add a little cayenne to give it a kick, but wow this was amazing. I love it when you try a new recipe and it turns out good!

Butter Baked Chicken & Gravy from Paula Deen

Ingredients

1/4 c butter
1 c all purpose flour
1 1/4 tsp
salt
1/8 tsp
black pepper

1 can evaporated milk (15 oz), divided
4 1/2 lb chicken pieces with skin
1 can cream of chicken soup
3/4 c water

Preheat oven to 350 degrees. melt butter in 13x9-inch baking dish by placing in hot oven a few minutes. In a shallow dish, mix flour, salt and pepper. In another dish, pour 1/2 cup of the milk.

Coat chicken pieces in milk and then dredge in flour mixture. Place in baking dish, skin side up. bake for 35 minutes, uncovered. Remove from oven and turn chicken.

In a bowl, combine remaining milk, soup and water. Pour over chicken. Bake another 35 minutes.

Remove chicken from dish, whisk gravy until smooth. Serve chicken and gravy with hot rice and asparagus.