Broth would indeed give it a richer flavor, but it would still taste mostly like, well, chicken. I'm after some kind of sauce that will give it a completely different flavor, like honey or lemon chicken. The preparation method is so easy that I'm hoping I can keep that method for making different flavors. You have a great point about the sugar, though; I wonder how much, if at all, I should mix what sauce I use with water to let it simmer off? > On Apr 28, 2015, at 8:11 PM, Jennifer Chambers <[email protected]> wrote: > > 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 >>
-- Have a great day, Alex Hall [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
