Chicken with Buttermilk Gravy

Directions

In bowl, mix chick. thighs with ½ cup buttermilk.

On waxed paper, mix thyme, salt and ½ cup flour. Dip thighs into mixture to coat.

In nonstick 12 inch skillet over med-hi heat, in very hot oil, cook thighs until golden.

Reduce heat to med-low; cook until juices run clear when chick. is pierced with knife, turning chick. occasionally, abt. 15 min. longer. Remove to platter.

In 2-cup measure, mix 1 tb. flour, bouillon, browning sauce, and 1 cup water. Stir mix. into skillet; over mid-hi heat, heat until mix boils and thickens; boil 1 min. Remove from heat; stir in ¼ cup butermilk. Serve gravy with chicken. Garnish platter with fresh thyme sprigs.