2 pounds chicken pieces
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 tablespoons vegetable oil divided
1 1/4 cups buttermilk
Combine chicken, salt, pepper and the flour on large plate; toss lightly to coat. Heat 1 tablespoon oil in large cast iron skillet over high heat. Add chicken and cook until golden on all sides, 5 to 8 minutes. Remove chicken, discarding excess oil. Return skillet to heat and add buttermilk, scraping pan with wooden spoon to loosen any brown bits. Add chicken, skin side up. Reduce heat, cover, and simmer until chicken is tender and juices run clear, 15 to 20 minutes. Season to taste. Thicken buttermilk with roux or cornstarch mixed with cold water and heat until thickened. Serve over chicken. Serves 4.
Buttermilk Mashed Potatoes
2 pounds baking potatoes, peeled and cut into 2 inch chunks
3 tablespoons unsalted butter
1/2 to 2/3 cup buttermilk
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Put potatoes in a large pot of cold water and bring them to a boil. Boil until tender about 15 to 20 minutes. Drain into a colander. Put the hot potatoes through a ricer or beat with an electric mixer until mashed. Do not puree in a food processor or you will end up with wallpaper paste. Add the butter and beat until melted and smooth. Beat in 1/2 cup buttermilk. If the potatoes are still too thick, beat in the remaining milk, 1 tablespoon at a time, until they are of the desired consistency. Season with the salt and pepper. Serves 4.
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