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Ingredients
3 Pounds chicken thighs
3 Tablespoons flour
Salt & pepper to taste
2 Tablespoons shortening
The Batter
2 Cups flour
1 Teaspoon salt
5 Eggs
2 Cups milk
2 Tablespoons melted butter
The Gravy
2 Tablespoons butter
2 Tablespoons flour
1 Cup chicken stock or broth
1 Cup light cream (half and half)
Salt & pepper to taste
Instructions
Preheat oven to 425F. Wipe pieces of chicken dry; mix 3 T. flour, salt and pepper; put on plate or wax paper. Lightly coat each piece of chicken with flour. Melt 2 T. shortening in skillet. When very hot, add chicken pieces and brown on all sides; remove to paper towels and pat free of excess oil. Grease 14� x 9" deep baking dish (3 quart). Place in oven while mixing popover batter.
In large bowl, mix 2 cups flour with salt. Make well in center of flour and drop eggs into well. Beat eggs lightly barely incorporating flour. Add milk and melted butter and beat only until batter is well blended. Pour batter into very hot baking dish. Put pieces of browned chicken on top. Put dish back in oven and bake 30 minutes; reduce heat to 325F. Bake 10 minutes more or until batter is golden brown.
While chicken is baking, make grave: melt 2 tablespoons butter in skillet. Stir in 2 tablespoons flour. Cook over medium heat for several minutes stirring constantly. Slowly add chicken broth and continue stirring until sauce is thickened. Add cream, stir and continue to cook for 3 minutes longer. Season with salt and pepper and serve.