2 chicken thighs, wings or breasts
1 cup cold milk
1 teaspoon salt
1/2 teaspoon pepper, black
1/2 teaspoon dried thyme, or oregano, or sweet basil, or all three
1/4 teaspoon paprika, if available
2 cups flour
2 tablespoons butter
Some chicken giblets
1 clove garlic, minced
1 medium onion, minced
1/2 cup chicken stock
1/2 cup milk
Corn on the cob, mash potatoes, fried bacon slices
(Part A) Cooking the chicken
1. Mix the flour with salt, pepper, thyme (and/or orgeano, basil), paprika in a bowl
2. Dip the chicken thighs, wings or breasts into the cold milk.
3. Remove from milk and cover with the flour mixture.
4. Heat a pan using medium-high heat, and add the butter to the pan.
5. Fry the chicken pieces until golden on both sides.
6. Then reduce to a very low heat, and let the chicken cook through. Turn it over once.
(Part B) Making the gravy
Heat a pan to medium heat, adding in butter.
Add in chicken giblets, garlic, onion.
9. Fry for 30 seconds or so to develop the flavor of the onion and get the juices out of the giblets.
Add milk and chicken stock, and bring to boil.
11. Then simmer for a few minutes.
12. Strain, and pour over the chicken when ready to serve.
Add sides like corn on the cob, mash potates and bacon slices for a full meal.
Serves: 1 (for more people, just multiply the recipe by the number of people you want to serve)