| Directions: |
Prep: 20 minutes, Broil: 10 minutes, Cook: 25 minutes, Stand: 10 minutes
1. Dice half of onion, set aside.
2. Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on baking sheet. Drizzle with oil and sprinkle with salt. Broil onion and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered.
3. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and finely chop one of the halves. Reserve and set aside chopped bell pepper and remaining bell pepper half.
4. Finely chop roasted onion slices and set aside.
5. Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
6. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down the sides. Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper. Serve with the Southern Fried Stuffed Chicken as directed above.
***NOTE: This gravy is so good, I told Susan that I could make a meal of it by adding a loaf of french bread for dipping, a salad, and a bottle of wine! Susan says she thinks this gravy would also be excellent as a base for soup. Another great idea, Susan!
|
|---|