Love this. Buy a whole chicken and cut it up myself, reserving wings for different meal, and cutting breasts into 4 pieces instead of typical 2. Sometimes I add 1/2 tsp of ground rosemary to initial flour for dredging. I use all the butter and cook it in a non-stick dutch oven until I get a nice dark brown on the chicken - just that itself tastes good. When I drain the butter, I catch all the browned bits in a strainer and toss them back into the pot with the vegs. I add the salt and pepper to the vegs now to help release their liquids. I also remove skin from chicken while it's resting because otherwise, it gets flabby. Love this with mashed potatoes. I always have enough veg/broth stew to save and freeze, and the NEXT time I have boneless, skinless chicken breasts, I cook them and add the soul smothered sauce to them. I would never make the original recipe with boneless, skinless chicken breasts, however - no soul.
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Love this. Buy a whole chicken and cut it up myself, reserving wings for different meal, and...