Craving a savory chicken dish...

S

scabam

New member
I have a taste for something, but I don't know what. It's going to be
pieces of boneless skinless chicken in a thick savory sauce, kinda
like a regular brown gravy, but thicker, yet not too salty or too
'rich'. In the sauce, there might be onion, or spinach and mushroom,
but I can't tell for sure. Whether it is simmered in a pot or baked
in the oven, Still don't know.

It's served on rice though.

I'm probably remembering something I ate at my grandmother's when I
was a kid. I know this is is sort of 'fall comfort food', but I've
been thinking about it for the last couple of weeks. It's similar in
flavor to chicken and dumplings, but there are no dumplings.


Surely some of y'all have recipes or a name of something like this? I
know I could just pour a jar of gravy onto lumps of cooked chicken,
but I bet there's a better way.

thanks for any

-J
 
phaeton wrote:

I made this last night but I did use boxed gluten free mushroom gravy. You
could make your own gravy from scratch I suppose. I used to chicken
breasts. She have used a lot more. And I will next time. Put them in a
baking dish with some Herbamare and freeze dried onion. I would normally
use a real onion but I only had two large ones and I have no plans for onion
later in the week. Smothered them in the gravy then baked for just over an
hour at 350. Sorry I don't know the exact time because I accidentally shut
off the timer. But I checked them and they were done. Topped with a little
Nucoa but you could use butter. Served with white rice.

The finished dish reminded me of the Chicken Amandine that my mom used to
make. I think it proably used the cream of mushroom soup.
 
phaeton wrote:


Boneless, skinless chicken breast, seasoned with salt & pepper then
dipped in beaten egg yolk then in seasoned bread crumbs, sauted on top
of the stove in hot oil to set the breading then finished cooking in a
beef gravy to which a good burgundy or other red wine has been added,
simmer for another 20 minutes or so to fully cook the chicken.

Remove the chicken from the gravy, stir the gravy and serve the with the
breast either sliced or whole.

I cant claim to have thought of cooking chicken in beef gravy & red
wine, or ever would have, it is an old recipe though, that i first saw
Jeff Smith (The Frugal Gourmet) prepare, it is very good.
--
JL
 
"phaeton" wrote in message
news:1897c7ae-ddf6-4785-9985-3d48d14a9d3f@l18g2000yql.googlegroups.com...


How about frying the chicken with a batter then cover with country gravy.
( cook flour and butter then add milk or cream and black pepper)


Robert
 
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