I wanted comfort food last evening. Even though we here at Chez Carr are among the lucky ones, it is still very difficult to realize that our lives have dramatically changed, probably never to return to “normal”. (Normal is now a moving target.) For many retired adults like ourselves, who felt that we were reaping the rewards of hard work, sacrifices made for our kids, monetarily supporting our community, and leading as benevolent lives as possible, we too are having the rug pulled out from under us. Now don’t get me wrong. I am not asking you to feel sorry for me. I’m doing a good enough job of this by myself thank you very much. No, I just wanted you to know that this crisis has affected everyone. There isn’t a rational and informed person alive whom I’m sure hasn’t realized that the economic impact of this pandemic has shattered many people’s dreams. And to all of you for whom shattered dreams is a reality, I offer my heartfelt sympathy. And for those of you who have lost loved ones, I can’t even begin to express how sorry I am for your loss. Now, what can you and I do about making life for ourselves and those around us better.

Well I guess the first step is to realize we are not alone. We are not the only ones hurting. And then – well get our butts in gear and do something to make our own life, and that of our families a little better. And of course you know where this is leading. Cook something yummy. And although I almost always advocate eating healthy, I have to admit that for dessert the other evening we had Cheetos. And if Cheetos aren’t dictionary perfect comfort food “food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking”, I need to go back to first grade!

So if you too would welcome a nice old helping of comfort, this chicken recipe is the one for you. It’s simple to prepare. And very, very tasty. And I must confess that after having a big old helping of this chicken, mashed potatoes, and a healthy cucumber and tomato salad, I felt a lot better about life in general. (I believe chicken gravy actually coaxes our body into making more endorphins. Not scientific fact, but it sure works for me!)

As always – stay positive, stay busy, and keep cooking. If nothing else, working in the kitchen takes your mind off the world for a little while. Who can worry about this crisis when they are trying to sauté veggies, bake bread, set the table, answer the phone, not step on your pets delicate paws, and keep kids entertained at the same time? Peace and love to all.

½ c. buttermilk

2 boneless, skinless chicken breasts, cut into 3 pieces each

½ c. + 3 T. unbleached all-purpose flour, divided

1 tsp. paprika

½ tsp. kosher salt

freshly ground black pepper

1 tsp. poultry seasoning

½ tsp. onion powder

½ tsp. granulated garlic

¼ tsp. dried thyme leaves

tiny pinch cayenne pepper, opt.

2 T. butter

1 T. veggie oil

2 c. chicken broth

1 c. whole milk

Pour the buttermilk into a bowl. Add the chicken pieces. Stir until all of the chicken is coated with the buttermilk. Cover the bowl and place in your refrigerator for at least an hour.

Meanwhile, whisk the ½ c. flour, paprika, salt, pepper, poultry seasoning, onion powder, granulated garlic, thyme, and cayenne together in a shallow container. (I use an 8-inch round cake pan.)

After the chicken has been luxuriating for an hour or so in the fridge, dredge each piece in the flour mixture. Heat the butter and oil in a shallow, oven proof, covered fry pan. (I use my Le Creuset braiser. It’s really just a shallow Dutch oven, and it’s perfect for this type of recipe.)

When the butter and oil are hot, add the chicken pieces. Fry over medium heat until golden brown. (They do not have to be done. They will finish cooking in the oven.) Remove from pan and set aside.

Whisk the chicken broth, milk, and remaining 3 tablespoons of flour together in a small bowl. Add to the fry pan, and stir until all the brown bits have been lifted off the bottom of the pan and the gravy is starting to thicken. If it seems too thick, add a bit more milk.  Add the chicken back to the pan, cover, and bake in a pre-heated 350 degree oven for about 45 minutes. Remove the lid and bake for another 10 minutes, or until the chicken is fork tender.

Remove from oven and serve with mashed potatoes, steamed rice, cooked quinoa, or whatever your big old heart desires.