Jacob's Pickles Famous Sausage Gravy Smothered Chicken Recipe
Buttermilk Fried Chicken, Mushroom Gravy, Aged Vermont Cheddar
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Ingredients
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Buttermilk Fried Chicken
Mushroom Sausage Gravy
Assembly & Cheese
Method
Buttermilk Fried Chicken
- 1
Marinate
Trim excess fat from chicken thighs, leaving skin intact. In a large bowl combine buttermilk, 1 tablespoon salt, 1 teaspoon black pepper and optional hot sauce. Submerge chicken in buttermilk mixture, cover and refrigerate at least 4 hours or overnight.
- 2
Prep dredge
In a shallow bowl or rimmed baking sheet whisk together 2 cups flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme and 1/2 teaspoon baking powder. Season the flour mix lightly with 1/2 teaspoon additional salt and 1/4 teaspoon black pepper.
- 3
Heat oil
Pour 3–4 cups vegetable oil into a deep skillet or Dutch oven to reach about 1–1.5 inches deep. Heat over medium-high until oil reaches 350°F (175°C) or a small cube of bread browns in ~60 seconds.
- 4
Dredge and fry
Remove chicken from buttermilk allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess and set on a rack for 10 minutes to help coating set. Fry chicken in batches, skin-side down first, without overcrowding. Maintain oil at 325–350°F. Fry 6–8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if needed.
Mushroom Sausage Gravy
- 5
Cook sausage
In a large skillet over medium heat crumble and cook the sausage until nicely browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a plate, leaving drippings in the pan. If pan is excessively greasy, remove all but about 1–2 tablespoons of fat.
- 6
Sauté aromatics and mushrooms
Add 2 tablespoons unsalted butter to the pan with 1 cup diced yellow onion. Sauté over medium heat until translucent, about 4 minutes. Add 8 oz sliced cremini mushrooms and cook until mushrooms release their liquid and begin to brown, about 5–6 minutes.
- 7
Make roux
Sprinkle 1/4 cup flour over the onion-mushroom mixture and stir continuously for 1–2 minutes to cook the raw flour taste, creating a light roux. Cook until mixture is bubbling and fragrant but not burnt.
- 8
Build gravy
Gradually whisk in 2 cups chicken stock to the roux, scraping browned bits from the pan. Add the reserved cooked sausage back to the pan. Bring to a gentle simmer, then stir in 1/2 cup heavy cream, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard and 1 teaspoon fresh thyme leaves. Simmer for 4–6 minutes until gravy thickens to a saucy but pourable consistency. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust seasoning.
Assembly & Cheese
- 9
Smother chicken
Arrange warm fried chicken on individual plates or a serving platter. Spoon generous portions of the hot mushroom sausage gravy over each piece so the chicken is well smothered.
- 10
Add cheddar
Sprinkle about 1/4 cup shredded aged Vermont cheddar over each smothered chicken portion (total 1 cup for 4 servings). If desired, place under a broiler for 1–2 minutes to melt and lightly brown the cheddar — watch carefully to prevent burning.
- 11
Garnish and serve
Finish with chopped fresh parsley, serve immediately while hot. Offer biscuits or mashed potatoes on the side if desired.
