Reviewed: Apr. 3, 2013

Sooo delicious! I was surprised I could cook something this good! I followed the directions pretty closely. I added green peppers and mushrooms to the vegetable mix, and I also threw in some pork tasso with the veggies, just for good measure. I cooked this for 2 friends from the US South, and I was nervous about meeting their high standards, but they loved it! I served it with my special mashed potatoes (extra rich, with lots of butter, heavy whipping cream, and cheese mixed in) instead of the traditional rice, and it was heavenly. I also used the same spices, but to my own taste, and put a pinch of dried basil in, as well. Can't wait to show off this recipe to others!

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Reviewer:

Justine

Cooking Level: Intermediate

Home Town: Averill Park, New York, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Mar. 20, 2013

I used leg quarters for this recipe and it took twice as long to cook as the time stated. I really didn't care for the way the skin was so slimy either. The flavor was good, but I doubt I will make this again. It just frustrated me.

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Reviewer:

SarahStumphf

Reviewed: Feb. 20, 2013

This soul food dish was excellent and very rich! Carrots were brilliant, adding color and depth of flavor; they make this version stand out. Pleasant spicing. As with all simmered dishes, thorough browning is essential for a savory dish. Will certainly make this again. Thank you, Veronica!

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Reviewer:

curious_eater

Cooking Level: Intermediate

Reviewed: Feb. 6, 2013

First time having Smothered Chicken and my kids, husband & i loved it!! Will definately make it again!

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Reviewer:

Alsimm00

Cooking Level: Expert

Home Town: Corona, California, USA

Reviewed: Jan. 24, 2013

This dish was great! The taste was bland I had to add extra seasoning (all season salt), family loved it. Will defiantly severe it again.

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Reviewer:

monteweathers

Living In: Baton Rouge, Louisiana, USA

Reviewed: Jan. 1, 2013

delicious. served over mashed potatoes. I didn't have cayenne pepper so I tried equal parts cumin and chili powder (about a teaspoon to tablespoon depending on how much strength you like). I also dusted the contents of the pan with ground sage. tasted wonderful! we'll make this part of our regular regimen, though I will try subbing in some healthy alternatives to the 1/2c butter :)

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RyansMommy

Cooking Level: Intermediate

Home Town: Dover, Ohio, USA

Living In: Woodinville, Washington, USA

Reviewed: Dec. 24, 2012

Made this for the family Sunday dinner with my mother-in-law there as well. Everyone from 8-80 loved it!

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Reviewer:

junebug70

Reviewed: Dec. 16, 2012

I've cooked this dish a few times and it's always a winner! I like to use a pre-made roux vs. just adding flour to veggies to make a thicker roux. That's it and I also double or triple the veggies cause I love 'em.

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Reviewer:

IBURNJELLO

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Reviewed: Dec. 16, 2012

It was just okay. The gravy was good after some seasoning, but next time, I wouldn't use the recipe's directions for frying the chicken. I'll probably use different seasonings (like Season-All) and fry it in oil. I'll make again, but with more of my own flair.

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Reviewer:

mcauth1

Reviewed: Nov. 14, 2012

It was a great recipe..I used chicken breasts and red onion instead - omitted the celery. I tasted the gravy in each step to make sure it was seasoned properly...and I cut most of the ingredients by half except the butter. It came out amazingly moist and tender...I left the chicken a little longer in the butter and it was brown and formed a very nice crust so when incorporated with the gravy - it wasn't soggy turned out just right! Absolutely loved it!

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