• 3 to 4 bone in chicken pieces, with the skin (I like to use a mix of thighs and legs)
• 1/2 cup (63g) plain all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried parsley
• 3/4 cup (180ml) heavy/whipping cream
• 3/4 cup (180ml) water

• You can use whatever kind of chicken you want in this just so long as it is bone in and the skin is still on.  I like to use thighs and legs, or leg quarters.  In my opinion, the long cooking time is too long for breast meat in my opinion.  It only dries it out, gravy or not.  Legs and thighs are best.
• Do not use self rising flour. 
• Do not use garlic salt. 
• If you are using fresh herbs, double the amount. (I used fresh thyme today.)
• I have used undiluted evaporated milk in the past when I have run out of cream and this also works well.

Handling raw chicken carefully is crucial to kitchen and health safety.  Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!

• Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
• Use separate cutting boards and utensils for chicken to avoid cross contamination.
• Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
• Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
• Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
• Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.

COUNTRY BAKED CHICKEN — Moist, Tender & Comforting as Can Be

This is one of those quietly perfect dishes — simple ingredients, old‑fashioned technique, and results that feel like a Sunday dinner hug. It starts with something wonderfully humble: a quick salt‑water brine that transforms ordinary chicken breasts into incredibly moist, tender pieces that stay juicy all the way through the bake . Once brined and patted dry, the chicken is nestled into melted butter and topped with a well‑seasoned herbed crumb — thyme, parsley, sage, pepper, and just enough salt to make everything sing . As it bakes, the chicken sits in a shallow bath of chicken stock and butter, keeping it succulent while the crumb turns beautifully crisp and golden on top . And then comes the part that makes this recipe unforgettable: those buttery pan juices are whisked into the most delicious country‑style gravy, perfect for spooning over mashed potatoes and that tender, flavorful chicken.

• 1 cup (244g) unsweetened applesauce
• 1 large egg
• 1/3 cup (80ml) neutral oil
• 1/2 cup (95g) granulated sugar
• 1/4 cup (50g) soft light brown sugar, packed
• 3/4 cup (180ml) buttermilk
• 2 cups (240g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp apple pie spice (see notes)
• 1/2 tsp salt
• demerara sugar to sprinkle on top

• Use unsweetened applesauce if you have it. A smooth applesauce is preferred. If there are large chunks in the applesauce they can leave divots in the tops of the muffins as I discovered. I used a French applesauce and there were some large pieces of apple in it.  Delicious, but not as pretty.
• We buy our eggs locally at a chicken farm. They are free range and organic.
• I use Kirkland brand organic granulated sugar. In the U.K. I would use caster sugar.
• I use ordinary soft light brown sugar. If I was in the U.K. I would use soft light brown Muscovado sugar.
• If you cannot get buttermilk, you can make an easy substitute in one of two ways.  First way: Whisk together 1 TBS of lemon juice or white vinegar and enough milk to give you the amount of buttermilk needed. Leave to clabber for five minutes. Second way: Whisk together equal amounts of whole milk and full fat yogurt or sour cream to give you the desired amount of buttermilk. Again leave for five minutes to clabber.
• You need both baking powder and soda for this recipe because of the acid in the buttermilk. The soda works with the buttermilk to give a better rise.
• I tell you how to make your own apple pie spice in the recipe notes.
• The demerara sugar isn't totally necessary, but adds a nice sparkly topping.

1. Preheat the oven to 350*F/180*C. gas mark 4. Butter a 12 cup medium muffin tin really well, or line with muffin papers. Set aside. (I like to use papers for any muffin that doesn't contain large chunks of nuts, chocolate chips or raisins.)
2. Whisk the applesauce, egg, oil, granulated and brown sugars, and buttermilk together in a large bowl until well combined. (I use a wire whisk for this.)
3. Sift the flour, soda and baking powder together with the apple pie spice and salt. Add this mixture to the wet ingredients all at once and stir together just to combine. (Sifting the dry ingredients together ensures that the leavening is evenly mixed into the batter.)
4. Divide the batter evenly amongst the prepared muffin cups. Sprinkle some demerara sugar on top of each one. (I fill them about 3/4 of the way. Grease the tops of your muffin tin just in case. You don't want them to stick.)
5. Bake in the preheated oven for 18 to 25 minutes until risen and a toothpick inserted into the center of one comes out clean. They should also spring back when lightly touched. 
6. Leave to cool in the pan for five minutes before transferring to a wire rack to finish cooling.
7. Store an airtight container or freeze for longer storage. (See how in the hints and tips.)