Susie Homemaker's Recipes made with Love!

Butter Milk Chicken, Succotash, with Lemon Thyme Gravy
Yields 4 Servings

Recipe Card:

Ingredients:

• 4 Cups Canola Oil
• 3 Skinless Chicken Breasts
• 4 Skinless Chicken Thighs
• 1 Cup of Fresh Corn (You may sub frozen, but thaw first)
• 1 Cup of Fresh Lima Beans (You may sub frozen, but thaw first)
• 1 Cup of Diced Red Bell Pepper
• 2 Shallots diced fine
• 1 Bunch of Thyme (Rough Chopped)
• 6 Cups Chicken Stock
• 1 1/2 tbsp Fresh Lemon Juice
• 4 Cups of Buttermilk
• 4 Cups of all-purpose Flour

Directions:

Start by cutting your chicken into thirds. Place breasts & thighs in a zip lock bag. Pour in buttermilk & place in your refrigerator over night.

Start your gravy by pouring 6 cups of chicken stock into heavy bottom sauce pot. Reduce by half, leaving 3 cups of concentrated stock. Set aside for later.

Pour your flour into a shallow rectangular dish. Flour your chicken for at least 10 min. ( by this I mean allow the chicken to rest in the flour & absorb the moisture) Place the chicken in a shallow fry pan & fry at 360 to 375 heat. You will most definitely need a thermometer. Fry until golden brown!

Back to your Gravy Add your lemon juice & wisk. Whisking the entire time, over very low heat sift your flour until your gravey thickens use amount of flour as needed. Next add chopped thyme.

In a large saute pan start your Succotash. Add your corn, lima beans, shallots, & red bell peppers. Saute for 6-8 minutes on medium heat.

Serve in a large bowl, placing the Succotash on bottom & all the yummy fried chicken on top. Pour your Lemon Thyme gravey into boat and serve on the side of table.

Enjoy!

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