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re: Smothered chicken (compilation of pics)

Posted on 4/23/13 at 1:39 am to
Posted by LouisianaLady
Member since Mar 2009
81222 posts
Posted on 4/23/13 at 1:39 am to
I look forward to Thursdays every week for Smothered Chicken day at work. It's the best dish we serve IMO.

Not sure what's in it, but it does look a bit different than any of the posts I've seen here about smothered chicken.
Posted by Bear Is Dead
Monroe
Member since Nov 2007
4696 posts
Posted on 4/23/13 at 8:32 am to
quote:

Do you flour steak before browning it for rice and gravy.
quote:

yes, I dust it with flour. I get browned flour and browned meat. It's not a batter.

There are few things in this world better than venison cutlets dredged in flour, quick fried, then slammed in a pot of gravy, smothered and over rice. Gawt Damn!
Posted by nikinik
Mid City
Member since Jan 2009
5733 posts
Posted on 4/23/13 at 11:52 am to
I definitely prefer brown gravy...like chicken fricasse!

LINK
Posted by Neauxla
New Orleans
Member since Feb 2008
33449 posts
Posted on 4/23/13 at 1:02 pm to
And here's how those breasts turned out. Flavor was not bad or great.



ETA: sorry about the blurry image. I killed my phone last night ( LINK) and am using my old phone w/ a shitty camera.
This post was edited on 4/23/13 at 1:03 pm
Posted by Oenophile Brah
The Edge of Sanity
Member since Jan 2013
7540 posts
Posted on 4/23/13 at 1:08 pm to
Damn, that is some serious grill marks on a chicken breast. Was it dry?
This post was edited on 4/23/13 at 1:21 pm
Posted by Kajungee
South ,Section 6 Row N
Member since Mar 2004
17033 posts
Posted on 4/23/13 at 1:13 pm to
quote:

This thread is making some Cajun grandmothers roll over in their graves


This x 1000

I'd put my Grandma LeBlancs smothered Chicken up agaisnt any..

Every Sunday dinner as long as she was alive..

Her Smothered Chicken was legendary, so much so it was mentioned last month in the Boston Globe 30 years after she passed away
Posted by Neauxla
New Orleans
Member since Feb 2008
33449 posts
Posted on 4/23/13 at 1:14 pm to
quote:

Damn, that is a some serious grill marks on a chicken breast. Was it dry?
I got slightly distracted by my dog. But it wasn't too dry.
Posted by thedice20
Member since May 1926
Member since Aug 2008
7550 posts
Posted on 4/23/13 at 1:25 pm to





Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47430 posts
Posted on 4/23/13 at 2:21 pm to
quote:

I'd put my Grandma LeBlancs smothered Chicken up agaisnt any..


And, where is that recipe along with the crawfish bisque recipe you promised me when you'd had too many margaritas?
Posted by Carson123987
Middle Court at the Rec
Member since Jul 2011
66463 posts
Posted on 4/23/13 at 2:27 pm to
quote:

but it does look a bit different than any of the posts I've seen here about smothered chicken.


it's probably like mine
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47430 posts
Posted on 4/23/13 at 2:49 pm to
I've made Paul Prudhomme's chicken etouffee several times. I use skinless bone in chicken. It's very good.

LINK
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