Instructions: In bowl, mix chick. thighs with 1/2 c. buttermilk. On waxed paper, mix thyme, salt and 1/2 c. flour. Dip thighs into mixture to coat.

In nonstick 12" skillet over med.-hi heat, invery hot oil, cook thighs until golden. Reduce heat to med. lo; 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 c. water. Stir mix. into skillet; over mid-hi heat, heat until mix. boils and thickens; boil 1 min. Remove from heat; stir in 1/4 ac. butermilk. Serve gravy with chicken. Garnish platter with fresh thyme sprigs.

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