Recipe by Clyde Baisey
"This southern chicken dish will please most palates. It is an alternative to the traditional fried chicken and is great served with rice or potatoes."
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vegetable oil, divided
red onion, cut into strips
1 (2 to 3 pound)
whole chicken, cut into 8 pieces
ground black pepper
crushed red pepper flakes
You know what? This did have a little too much vinegar for me. But you will never believe what I did! I made the recipe again and cut down on the vinegar.(What an ingenius idea).Then this was like the perfect chicken dish. AWESOME!
This chicken dish had too much vinegar. I will make it again but with out all of the vinegar
Try substituing 1 cup low-sodium chicken broth for the vinegar for a "truly southern" version of this classic. Also substitute vidalia onion for red onion.
Didn't care for this one at all. Too much vinegar for me and my family.
I loved this-it had a tangy, distinctive flavor that I liked alot. Makes awesome chicken salad with the leftovers.
As an experienced cook, I am assuming the reason you make a roux is to slowly introduce the liquid so it thickens (and reduces). That way, the vinegar cooks out. I did it exactly the same except for I only cut the chicken into 4. And I didn't have red pepper flakes :(. Thanks so much and we will definitely make again
I wish I would have read the other reviews before trying this recipe. I agree, this is WAY too much vinegar. My family and I didn't like it AT ALL.
The vinegar in this dish was so overwhelming I ended up throwing the meal away! I will make again, without the vinegar and from another recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Colonel Jackson's Smothered Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 618
** Calories from Fat: 324
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