I love to make this. I do a couple of things differently. First, I use quarters and I do leave the skin on. I also do not put very much water in the pan. It makes its own juice. I put a small pat of margarine on each piece of chicken. I also sprinkle creole seasoning or some sort of rub on the entire dish. This gives it a TON of flavor. I put the broth from this dish into freezer bags and use it when a recipe calls for broth.
One last thing, use any and all veggies on hand. Some great additions to this are celery, tomatoes, and mushrooms.
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I love to make this. I do a couple of things differently. First, I use quarters and I do...