[CnD] Question about modifying Smothered Chicken recipe

Nancy Martin nm72539 at gmail.com
Thu Apr 30 09:17:37 EDT 2015


Hi everyone,
You can do the same thing with round steak. I can vouch for this dish. It's 
wonderful. I learned how to make it in a skillet. But once the flouring, 
browning the meat then the onions, you can put it in the slow cooker to 
finish cooking.
hth,
Nancy
----- Original Message ----- 
From: "Jennifer Chambers via Cookinginthedark" 
<cookinginthedark at acbradio.org>
To: <cookinginthedark at acbradio.org>; "Alex Hall" <mehgcap at icloud.com>
Sent: Tuesday, April 28, 2015 7:11 PM
Subject: Re: [CnD] Question about modifying Smothered Chicken recipe


> You might try chicken broth.  It would be the same ratio.  Be careful
> if you try barbecue sauce, for it might have a tendency to burn.  I
> don't know this for sure, just guessing because of the sugar content
> in barbecue sauce.  Try it, but watch it carefully.  Sounds absolutely
> wonderful the way you described it!
>
> Jennifer
>
> On 4/28/15, Alex Hall via Cookinginthedark
> <cookinginthedark at acbradio.org> wrote:
>> Hi all,
>> Recently, I made a smothered chicken recipe. Basically, you coat chicken 
>> in
>> flour, pan fry it, brown more flour, then add the chicken, flour, an 
>> onion,
>> and water and let it all simmer for a half hour. It was quite good, and I
>> had to make it again the next day due to popular demand.
>>
>> My question is: could I modify it? That is, replace the water with sweet 
>> and
>> sour, barbecue, honey, or something else? What guidelines would I follow 
>> as
>> far as a sauce to water ratio? Does anyone have any good recipes for 
>> sauces
>> that would work with this idea? Thanks in advance.
>>
>> Sent from my iPhone
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