Tomato gravy, a Southern classic I hadn’t thought about in years until I just happened to run across a quick description of “a gravy made by adding tomatoes to pan-drippings”, was suddenly a big craving. Here I added it to one of my favorite combos, chicken and bacon, and served it for dinner. For breakfast, just plain old bacon drippings would be just fine. Or ham. Either way, it goes just right with a side of grits.
- Bacon, half a pound or so
- Chicken Thighs, 6 to 8
- Pepper, black or red, your choice
- Flour, 1/4 cup
- Tomatoes, 1 large can or a bunch of fresh-chopped
- Milk, 1 cup or more
- Tomato Paste, a tablespoon or so (not shown)
Remove the bacon with a slotted spoon and set it aside for a few minutes. Arrange the chicken in the pan and season it with pepper. The bacon usually adds enough salt. Let it cook until it’s brown underneath and turns easily then brown the other side.