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re: Smothered chicken with gravy - pics!
Posted on 3/6/13 at 7:22 pm to DaphneTigah
Posted on 3/6/13 at 7:22 pm to DaphneTigah
quote:
You made this dish look so good that I made it tonight.
Good deal. It's real simple to make, just a few ingredients and takes roughly an hr. The longest part is getting those onions to brown and caramelize.
Glad yall enjoyed.
1
Posted on 3/6/13 at 7:50 pm to Dav
looks awesome! 
Posted on 3/6/13 at 7:51 pm to Dav
looks good
ill have to give that a shot one of these days
ill have to give that a shot one of these days
Posted on 3/6/13 at 7:58 pm to Dav
I'd browned chicken more,, looks good though.
Posted on 3/6/13 at 8:01 pm to TIGRLEE
I took the pic halfway through the browning process. Let them cook a little bit longer but since they were gonna continue to cook in the sauce later on I didn't want to push it.
Again thanks for the props guys. Still young at this (im 23) but love to try new cooking styles.
Again thanks for the props guys. Still young at this (im 23) but love to try new cooking styles.
Posted on 3/6/13 at 8:27 pm to Dav
I'm gonna try that gravy. Looks great man. 
Posted on 3/6/13 at 9:35 pm to Dav
That looks pretty great. Never done smothered chicken before but I will soon thanks to all those pics.
Posted on 3/7/13 at 8:19 am to Dav
Question: how do you keep the onions feom disappearing? I've done this with pork several times. But, in the end the onions are all but gone.
Posted on 3/7/13 at 4:07 pm to LSUTygerFan
quote:
Question: how do you keep the onions feom disappearing? I've done this with pork several times. But, in the end the onions are all but gone.
The key is to salt the onions a bit to draw out some of that extra moisture. That and keep stiring them, or they will burn. It takes awhile but carmelized onions are the shite.
Posted on 3/7/13 at 8:08 pm to Dav
Read the post last night, cooked it tonight. Really good. You were right about the gravy. Make a lot to use later. Thanks for the recipe.
Posted on 3/8/13 at 8:26 am to Dav
quote:
carmelized onions are the shite
agreed. never tried adding salt. will try that next time.
Posted on 3/8/13 at 9:46 am to Dav
You did very well! Now I'm hungry! Good job.
Posted on 3/12/13 at 10:00 am to Dav
Just wanted to let you know that I decided to try out this recipe last night and it came out great. I've cooked similar meals before, but the pics looked so good that I decided to give it a shot your way. Only thing I did different was using bone-in thighs (I had them in the freezer already).
This post was edited on 3/12/13 at 10:01 am
Posted on 3/12/13 at 10:11 am to AnonymousTiger
I did it too, but was kinda rushed. Wife and child did not like. Next time looks like I'll be cooking it just for me. 
Posted on 3/12/13 at 10:20 am to Darla Hood
Looks great. Love the onions!
Posted on 3/12/13 at 10:22 am to OTIS2
I must be a redneck at heart then because this is the only way I've ever done it. What other way is there?
Posted on 3/12/13 at 10:28 am to Winkface
quote:True
I must be a redneck
quote:
What other way is there?
Same technique, generally, browning the hell out of the meat, then the onions, then add the meat back and slowly incorporate stock or water. The melting onions will thicken the gravy to a degree.Very popular in the Cajun Prairie area. The "redneck style" would use flour.
This post was edited on 5/7/13 at 10:23 pm
Posted on 3/12/13 at 10:31 am to AnonymousTiger
quote:
AnonymousTiger
Glad you enjoyed
Posted on 3/12/13 at 10:33 am to AlxTgr
quote:
AlxTgr
Yea it takes some time, the key is to really brown and carmelize the onions as that is essentially the base of your gravy. Took me about 20-25 mins just for that step. Low heat and a dash of salt to draw out some water is key.
Posted on 4/20/13 at 7:30 pm to Dav
Just made this for the 2nd time. Love it!
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