"phaeton" > wrote in message
...
>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


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