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re: Smothered chicken with gravy - pics!
Posted on 4/20/13 at 8:02 pm to Prominentwon
Posted on 4/20/13 at 8:02 pm to Prominentwon
Looks tasty.... but if my great grandmother would see me make smothered chicken like that she would roll in her grave! 
leave the skin on next time and brown the frick out of it.... if you don't want skin in the gravy then take it off after you brown, thank me later.
I basically do the same process minus a couple steps... hard to beat it.
leave the skin on next time and brown the frick out of it.... if you don't want skin in the gravy then take it off after you brown, thank me later.
I basically do the same process minus a couple steps... hard to beat it.
1
Posted on 4/20/13 at 9:43 pm to Dav
Wtgd!
(Way to go Dav!)
(Way to go Dav!)
This post was edited on 4/20/13 at 9:44 pm
Posted on 4/20/13 at 9:46 pm to Dav
NOM, NOM, NOM
Posted on 4/20/13 at 11:29 pm to iluvdatiger
Looks great. I am going to try it too.
Posted on 4/20/13 at 11:55 pm to Coater
Appreciate it all. It's a great, simple recipe. Glad y'all are using it
Posted on 4/21/13 at 2:01 am to Dav
Gravy looks so good.
Posted on 4/21/13 at 8:30 am to Dav
Looks good! 
Posted on 4/21/13 at 11:57 am to Bayou Tiger Fan Too
This is how I've always done mine minus the flour and cream. I'm gonna try your method today for my cheat day.
Posted on 5/7/13 at 10:18 pm to mouton
looks awesome! will try for sure. could you please post approximate measures for ingredients?
Posted on 5/7/13 at 10:51 pm to Dav
IWEI
Posted on 5/7/13 at 11:32 pm to JayKrewe
quote:
looks awesome! will try for sure. could you please post approximate measures for ingredients?
I'm still surprised how often this thread gets bumped
I really just eyeball it. Only thing that really needs measuring is the stock and I normally use about a cup and a half, maybe 2 cups depending on how much chicken I use. I say about 2 whole onions is fine and a tiny bit of half/half, like a tablespoon or 2.
It's hard to screw up. The main thing is to get those onions a dark brown. Takes a good bit of time and stirring.
Posted on 5/7/13 at 11:44 pm to Dav
I was reading the thread and forgot I posted in it. 
Posted on 5/8/13 at 12:42 am to Dav
Posted on 5/8/13 at 6:13 am to Dav
Made this for the family a few nights ago. Turned out great even though I doubled the recipe.
Posted on 5/8/13 at 7:44 am to TheEnglishman
Scrolling through this thread and taking notes. I think this will be either Saturday or Sunday's meal this weekend. I'm going to work at increasing the amount to tailgate level.
Posted on 5/8/13 at 9:08 am to HebertFest08
quote:Going to try it that way next. Something was missing when I made my first batch. That might have been it.
leave the skin on next time and brown the frick out of it....
Posted on 5/8/13 at 10:43 am to Dav
very nice! love smothered chkn
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