Sage & Almond-Crusted Chicken with White Thyme Gravy

Comfort food doesn’t have to be unhealthy. Here, we give a lighter version of fried chicken by removing the skin and dipping the chicken in buttermilk to make the panko crumbs and almonds stick. Then, we roast the chicken on a rack set over a baking sheet so air can circulate around the pieces.

Sage & Almond-Crusted Chicken

Ingredients:

  • 8 chicken drumsticks, skin removed
  • 1 1/4 cups crushed sliced almonds
  • 1 1/4 cups panko bread crumbs
  • 1/4 cup chopped fresh sage
  • 2 cups buttermilk
  • 1 cup low-sodium chicken stock
  • 1 cup skim milk
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 tsp chopped fresh thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp white wine vinegar
  • 1/4 tsp black pepper

Directions:

  1. Preheat oven to 425°F. Coat a wire rack with nonstick spray and set inside a baking sheet.
  2. Combine almonds, panko, and sage in a dish. Place buttermilk in a separate dish.
  3. Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
  4. Roast chicken until crisp and golden brown, about 50 minutes. Remove from oven.
  5. Heat broth and milk in a saucepan over medium-low until simmering.
  6. Melt butter in a medium saucepan over medium heat. Whisk in flour; cook until roux is a light tan color, about 2 minutes. Whisk in broth mixture until there are no lumps.
  7. Stir in thyme, salt, vinegar, and pepper, an cook until the gravy thickens, 3-4 minutes. Serves 4 (serving size: 2 drumsticks and 1/4 cup gravy).

 

Fried chicken isn’t complete without hash browns. Here is a less-starchy alternative: Squash & Parsnip Hash.

Ingredients:

  • 2 tbsp EVOO
  • 4 cups diced butternut squash
  • 4 cup diced parsnips
  • 1 cup sliced shallots

Directions:

  1. Heat oil in a large cast-iron skillet over medium-high until it shimmers, 1-2 minutes.
  2. Add squash and cook, without stirring, about 5 minutes. Add parsnips and cook 5 minutes, stirring. Add shallots and cook vegetables without stirring, until caramelized, 5 minutes.
  3. Turn pieces over and cook until browned, 3-5 minutes more. Serves 4 (serving size: 1 cup).

 

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