Yes, my mom also added cream of mushroom soup…and sometimes a little kitchen bouquet for color and flavor.

I’ve made this onion smothered chicken
http://query.nytimes.com/gst/fullpage.html?res=9E00E1DA123AF934A1575AC0A9669C8B63

Glad to hear about the success of your smothered chicken,ancient mariner.Will be on my menu this week!!!And jellybear, while I am a born and bread yankee, I have to agree with your "assessment"of Cary.I just didnt like the feel of it-no offense, Dennis!!

Cary-Central Area Repatriated Yankees

BRAVO ! BRAVO ! BRAVO !

Well DLnWP I done did it. Made myself a mess of smothered chicken
for Sunday Dinner.

Tweeked your fabulous and very difficult recipe a bit, but no harm
was done—it turned out—SUPER !!!

Tweek #1–I only used chicken thighs—for 2 reasons—my mother always
said "the nearer the bone, the sweeter the meat" and reason #2
of Tweek #1——thighs were on sale.
Tweek #2–I added real mushrooms (which were also on sale).

Followed your intricate instructions very carefully and the dinner was
a huge success. Bravo, bravo—Let’s hear it for the chef !!!!!!!

quote:

Originally posted by DLnWPBrown

I was reading earlier about smothered pork chops with gravy, onions, and peppers. Well my grandmother used to make smothered chicken in the oven and I still think about it to this day.

She would season and flour a cut up chicken, then brown it in a cast iron frying pan in bacon grease. Whren it was nice and brown she would drain it in paper towels and make a brown gravy out of the drippings and brown bits. She would then place the chicken in a pan, cover it with the gravy, cover it with foil and bake it for about 45 minutes. While this was going on she would either make homemade mashed potatoes or rice.

That chicken was so fall apart tender and good. I may have to break down and fix that tonight.

Dennis in Cary

Very similar to what my mother did..but she added cream of mushroom soup to the gravy and didn’t cover it when she baked it.. one of my favorite meals she made.

And , Ancient Mariner,home cooking done with love for a family is the finest in the world !

Ann I am runnin’ around the barn yard lookin’ for a chicken
to smother right now.

6 star –100,000 souls — in lil’ ol’ Cary, NC —
that’s 200,000 tarred heels I assume, so I guess I was wrong
the milk train probably stops there on purpose. You know 6-star
there are lots of places I have never heard about.

IG Diva I’ll bet you are 1000 percent correct—great cooks who
have fed familys with no fancy stuff that you see on TV. Just
darn good home cookin’ —– I’ll buy that every time. Growing
up with a great cook for a Mom and working on a farm may have done
something to screw up my thinking.

Cary has become a "desirable" area to live in.Hardly a one horse town.I have family in Raleigh and have been there.I prefer Raleigh-much more character!Cant wait to hear about your smothered chicken,ancient mariner.[:)]

quote:

Originally posted by the ancient mariner

I understand the milk train doesn’t even stop there unless someone is laying across the tracks. I have also heard that the "Welcome to Cary" and the "You Have Just Left Cary" are one sign. Is that stuff true ??????

Well, Rand McNally claims there are about 100,000 souls in Cary, but I don’t know how accurate their count is. [:D]

As a born and bred Southerner,I’ll wager that the good cooks in Cary,NC. could put Paula Deen to shame !

Ann what do y’all know about Cary, NC. I understand
the milk train doesn’t even stop there unless someone
is laying across the tracks. I have also heard that the
"Welcome to Cary" and the "You Have Just Left Cary"
are one sign. Is that stuff true ??????

I will let y’all know how the smothered chicken came out
–we might just get on Paula Dean’s show if we’re lucky.

Cary is a "suburb"just outside of Raleigh proper…