You might try chicken broth. It would be the same ratio. Be careful if you try barbecue sauce, for it might have a tendency to burn. I don't know this for sure, just guessing because of the sugar content in barbecue sauce. Try it, but watch it carefully. Sounds absolutely wonderful the way you described it!
Jennifer On 4/28/15, Alex Hall via Cookinginthedark <[email protected]> wrote: > Hi all, > Recently, I made a smothered chicken recipe. Basically, you coat chicken in > flour, pan fry it, brown more flour, then add the chicken, flour, an onion, > and water and let it all simmer for a half hour. It was quite good, and I > had to make it again the next day due to popular demand. > > My question is: could I modify it? That is, replace the water with sweet and > sour, barbecue, honey, or something else? What guidelines would I follow as > far as a sauce to water ratio? Does anyone have any good recipes for sauces > that would work with this idea? Thanks in advance. > > Sent from my iPhone > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
