Hmmm, trying to think how I can help those that didn't quite get this recipe. 1.Unless you're used to cooking "soul" food, this aint no weeknight dish! I can whip it up quickly and have shortcuts, but don't attempt this on hump day if its your first time. 2. Smothered chicken is basically semi-fried chicken and pan gravy. If you can make decent fried chicken and a good pan gravy, put the two together and that's the gist of this dish. 3.To solve the soupy gravy problem, start with the rioux first: add the flour to the pan drippings and cook/stir constantly for about 5 minutes or so, then add the veggies to that for another 5 minutes. It will look a mess, but when you add the liquid and stir it good; your gravy will appear. Add about a cup of liquid at a time and stir between so its not too soupy. Then TASTE IT before you add the chicken. If it's bland, add more salt/pepper/garlic powder/dried thyme/cayenne or whatever till it tastes the way you want. THEN add the chicken. Hope this helps!!!
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Hmmm, trying to think how I can help those that didn't quite get this recipe. 1.Unless you're...