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Started By
Message
Smothered chicken (compilation of pics)
Posted on 4/22/13 at 10:18 pm
Posted on 4/22/13 at 10:18 pm
I saw someone used cream in their variation of smothered chicken and I thought I would give it a try. I am not really a fan of the final result. It wasn't a nice brown sauce that I generally like and there was too much sauce. Here's what I made:
The ingredients:
Brown chicken seasoned in Tony's and dredged in flour
Remove chicken and sautee onions
Add shrroms and garlic (not pictured in the ingredients) and cook a lil longer
Add chicken boullion and water
Add cream
Cook for 1 hour at 350 degrees
Plate:
And as a bonus:
chicken breasts cut into pieces marinating in:
4 tbs olive oil
2 tbs minced garlic
2 tbs crystal hot sauce
1 tbs lemon juice
1 tbs worchestershire
1.5 tbs honey
1 tsp Emeril's essence
The ingredients:
Brown chicken seasoned in Tony's and dredged in flour
Remove chicken and sautee onions
Add shrroms and garlic (not pictured in the ingredients) and cook a lil longer
Add chicken boullion and water
Add cream
Cook for 1 hour at 350 degrees
Plate:
And as a bonus:
chicken breasts cut into pieces marinating in:
4 tbs olive oil
2 tbs minced garlic
2 tbs crystal hot sauce
1 tbs lemon juice
1 tbs worchestershire
1.5 tbs honey
1 tsp Emeril's essence
This post was edited on 4/22/13 at 10:41 pm
9
Posted on 4/22/13 at 10:36 pm to Neauxla
It looks good in the pics.
Posted on 4/22/13 at 10:38 pm to Neauxla
Looks good, but I too like the non cream darker brown gravy
Posted on 4/22/13 at 10:39 pm to Tigerpaw123
quote:Yeah it wasn't bad or anything, I just prefer the non-cream darker brown gravy
Looks good, but I too like the non cream darker brown gravy
Posted on 4/22/13 at 10:43 pm to Neauxla
Why do you flour your chicken before browning it??
Posted on 4/22/13 at 10:46 pm to mouton
quote:
Why do you flour your chicken before browning it??
I like to flour the thighs and brown them instead of doing a roux.
This post was edited on 4/22/13 at 10:47 pm
Posted on 4/22/13 at 10:51 pm to mouton
Why wouldn't you flour it especially skinless meat?
Posted on 4/22/13 at 10:52 pm to Neauxla
my gravy is usually darker and more liquidy. that looks just fine though. i would definitely eat it
Posted on 4/22/13 at 10:54 pm to Neauxla
I made the same dish a few nights ago with a little twist.
Seasoned and dredged chicken legs. I prefer Slap Ya Mama over Tony's. Removed from heat, onions and garlic go in (after the pic).
Add two nice chunks of homemade chicken stock.
Pineapple goes in. I felt like keeping it whole in chunks this time instead of a large dice.
Instead of cream, I prefer a money shot of coconut milk. I'll also sometimes add some curry powder or garam masala if I'm feeling like it.
Simmering.
Seasoned and dredged chicken legs. I prefer Slap Ya Mama over Tony's. Removed from heat, onions and garlic go in (after the pic).
Add two nice chunks of homemade chicken stock.
Pineapple goes in. I felt like keeping it whole in chunks this time instead of a large dice.
Instead of cream, I prefer a money shot of coconut milk. I'll also sometimes add some curry powder or garam masala if I'm feeling like it.
Simmering.
Posted on 4/22/13 at 10:56 pm to Gris Gris
quote:
Why wouldn't you flour it especially skinless meat?
Because it keeps the meat from browning and you don't get as much of a rich meat flavor in your gravy. Do you flour steak before browning it for rice and gravy.
Posted on 4/22/13 at 10:57 pm to Degas
I do a curry similar to that. Lots of indian spices and coconut milk. No pineapple.
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.
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
Posted on 4/22/13 at 11:02 pm to Dav
I used about half of that container. I had it leftover and wanted to use it before it went bad.
Posted on 4/22/13 at 11:03 pm to Neauxla
Fair enough
It does look good though
It does look good though
Posted on 4/22/13 at 11:24 pm to Dav
This thread is making some Cajun grandmothers roll over in their graves.
Posted on 4/22/13 at 11:39 pm to mouton
quote:
Do you flour steak before browning it for rice and gravy.
I haven't made that in years, but,yes, I dust it with flour. I get browned flour and browned meat. It's not a batter.
This post was edited on 4/22/13 at 11:41 pm
Posted on 4/22/13 at 11:51 pm to Degas
quote:
Pineapple
Posted on 4/22/13 at 11:55 pm to Carson123987
I'm on a pineapple kick lately.
It was recently recommended to me for an ingredient in a crawfish boil and it was the hit of the party.
It's also one of my favorite ingredients on pizza. Shoot me.
It was recently recommended to me for an ingredient in a crawfish boil and it was the hit of the party.
It's also one of my favorite ingredients on pizza. Shoot me.
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