Culinary Tools: Electric Skillet
- Up to 8 bone in chicken thighs
- 6 – 8 Red potatoes shredded on # 3 blade
- 1 – Medium onion shredded on # 2 blade
- 1 – Teaspoon of seasoning salt
Preheat the electric skillet to 475 degrees. Place the chicken bone side down for 10 minutes in the skillet with the lid cracked open. Shred the potatoes with the food cutter on the # 3 blade just before flipping the chicken. If you are watching your carb intake, you can fill the bowl of shredded potatoes with water, tumble them, drain the water off and then add the onion. This will remove a substantial amount of the starch from them.
Flip the chicken and pour the potatoes over the chicken. Immediately seal the lid on the electric skillet and cook for 10 – 15 minutes until the potatoes are done. Turn the skillet off, remove the ingredients and immediately pour hot water into the skillet. The skillet will wipe out easily in about 10 minutes.
- 3 – Cups of milk
- 2 – Tablespoons of cornstarch and some water in a glass
- Seasoning salt and pepper
Remove the chicken and the potatoes and leave the skillet turned on. Pour the milk into the skillet and begin stirring in the skillet. This will begin to de-glaze the pan and the crispy pieces will release into the milk rapidly. Spoon the cornstarch into a glass with a very small amount of water in it (1/8 cup) and whisk it with a fork until it is dissolved. This will prevent the cornstarch from clumping in the gravy.
Add the cornstarch mixture and continue stirring until desired thickness is reached. Salt and pepper to taste!