Reviewed: Oct. 29, 2009

Big advantage.... it is easy to prepare. Tastes good with the following additions. 1. skin the chicken. 2. coat with flour in which paprika, garlic salt and pepper have been added. 3. To thicken it a bit at the end, add some flour and water to the gravy. The three cloves of garlic are JUST RIGHT.

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Reviewer:

Jane Blum

Reviewed: Sep. 29, 2009

I loved this recipe it was very good my children and husband loved it to.

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Reviewer:

Jennifer

Reviewed: May 5, 2009

Was pretty good stuff. I used all the potatoe water, added additional seasonings and flour to taste (definately needed), and let it simmer til it had the consistency wanted. Good comfort food.

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Reviewed: Feb. 19, 2009

I loved this recipe, I am German and this reminded me of grandma's kitchen. Thank you for sharing. For a little extra taste I added some chicken stock to the water before adding it to the chicken and potatoes and also threw in some chopped green onions to the chicken while it was frying for some extra color and taste. Delicious!!!

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Reviewer:

Amanda G

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Nov. 25, 2008

bland in flavor - needed salt, added chicken boulon cube,carrots,mushrooms, onion & garlic to give it some taste. served it over a bed of rice

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Reviewer:

Nikki

Reviewed: Mar. 12, 2008

love it , i add some frozen mixed veggies .

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Reviewer:

BDUKE

Cooking Level: Expert

Reviewed: Jun. 1, 2007

Tried this last night. It was very delicious , I didnt use the cloves and it still turned out very well. I think I let it simmer to much or I didnt use enough potatoe water, cause my gravy was a little on the thick side But all in all very good. I will make this again.

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Reviewer:

dejaranae

Reviewed: Jan. 20, 2007

I added sliced carrots and frozen corn to this concoction and used enought flour to thicken everything up so it sort of gelled together. For those who wondered how much potato water to save and use, 2 1/2 cups is plenty. I think the recipe would be quite plain w/o the added veggies. With them it's delicious - it's a southern stew thick enough to eat on a plate with a fork. Thanks!

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Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Jan. 5, 2006

Very easy recipe. I scaled it for 2 people and used 1 cup of the water from the potatoes (adding 1/4 cup at a time) and mixed it with a couple tablespoons of the left over seasoned flour and the chicken drippings. Once the gravy turned, I just put the potatoes and chicken in and stirred.

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Reviewer:

JRenae

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Seaside, California, USA

Reviewed: Sep. 29, 2004

Good flavor and fairly easy to prepare. I didn't have cloves, and it tasted fine. Very "homestyle" looking. Only thing, recipe does not provide a measurement for the potato water so be careful you don't add too much. I think I added too much, but I took some of the water out and mixed it with a packaged chicken gravy mix and put it back into the pan. Yummy.

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