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re: Smothered chicken (compilation of pics)
Posted on 4/22/13 at 10:58 pm to Neauxla
Posted on 4/22/13 at 10:58 pm to Neauxla
Maybe a little hotter in the pan when you start to brown the chicken, little longer too. Cast iron would be a preferred tool as well. IMO You need some more "little bits" at the bottom of pan to help make the gravy darker and tastier.
1
Posted on 4/22/13 at 11:01 pm to Oenophile Brah
Normally use my dutch oven but I was making too much and needed something w/ a wider surface area. I also didn't feel like cleaning 2 pots/pans. 
Also, I didn't start cooking until almost 8 and was STARVING so I might have rushed the browning and sauteing a lil bit.
Also, I didn't start cooking until almost 8 and was STARVING so I might have rushed the browning and sauteing a lil bit.
This post was edited on 4/22/13 at 11:06 pm
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