Skip to Content

Shop by recipe What's Cooking Now
Dietary Concerns
Special Occasions
Advanced Recipe Search

from "Recipes from Home" by David Page and Barbara Shinn

Serves 2 to 3
 Recipes from Home

For the Chicken
1 chicken, about 3 1/2 pounds
3 cups buttermilk

For the Gravy
1 tablespoon unsalted butter
1/2 cup minced yellow onion
2 tablespoons balsamic vinegar
1 1/2 cups chicken stock
3/4 cup heavy cream
2 tablespoons minced green olives
1 tablespoon roasted garlic
Kosher salt and freshly ground black pepper to taste

For the Coating
1 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 tablespoon kosher salt
1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons mild paprika
1 1/2 teaspoons ground yellow mustard seeds
1/2 cup vegetable oil

Print Print recipe

Cut the chicken into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings. Place the chicken in a deep bowl and pour the buttermilk over it. Cover it and let stand at room temperature for 30 minutes.
Preheat oven to 200°F.
Meanwhile, for the gravy, melt the butter in an eight-inch non-reactive skillet over medium heat. Add the onion and gently cook until softened, about 4 minutes. Add the vinegar and cook for 1 minute. Add the chicken stock and simmer until it is reduced by half, about 8 minutes. Add the cream, olives, and garlic purée; continue to simmer until the gravy is thick enough to coat the back of a spoon, 10 to 12 minutes. Season with salt and pepper. Remove from the heat and set aside.
For the coating, whisk together the flour, cornmeal, salt, pepper, paprika, and mustard in a wide shallow bowl. Coat the pieces of chicken thoroughly with the flour mixture, then arrange them on a platter in a single layer. Let stand for 15 minutes.
Heat the oil in a 10-inch cast-iron skillet over medium heat. Gently place the chicken pieces in the hot oil, being careful not to crowd the skillet. (We usually fry about half of the pieces at a time.) Fry the chicken on all sides until it is golden brown, about 25 minutes. Transfer the chicken to a baking sheet or platter and keep warm in the oven until ready to serve.
Just before serving, reheat the gravy over low heat, stirring occasionally. Serve the chicken with the gravy.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Katie's Best Cut-Up Whole Chicken, Air-Chilled, Non-GMO, Raised w/o Antibiotics - $4.49/lb
  Farmland Cultured Lowfat Buttermilk
This product is currently unavailable.
  Organic Yellow Onion, Medium - $1.99/lb
  College Inn Fat Free and Lower Sodium Chicken Broth - $1.49/ea
 14.5fl oz
  Organic Valley Heavy Whipping Cream - $4.29/ea
 1 pint
  Just FreshDirect Pitted Picholine Olives
This product is currently unavailable.
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
  Indian Head Yellow Corn Meal - $1.99/ea
  FreshDirect Ground Mustard
This product is currently unavailable.
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Just FreshDirect Balsamic Vinegar of Modena, Density 1.12 - $6.79/ea
  David's Kosher Salt - $3.19/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.09/ea
  Spice Supreme Paprika - $1.29/ea
  Wesson Vegetable Oil - $4.49/ea
 24fl oz
Estimated Total:  
save recipe as list