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@acbradio.org>
To: <cookinginthedark@acbradio.org>; "Alex Hall" <mehg...@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@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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