How to Make Show-Stopping Apple Pandowdy and Southern Smothered Chicken

Byamazingfoodstv


Julia shows Bridget how to make Southern Smothered Chicken. Equipment Expert Adam reveals his favorite kitchen timer and Bridget bakes Apple Pandowdy.

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34 Comments

  1. I came to say this is the worst looking "smothered" chicken I've seen. I heard that part where you said you fry the chicken and you make the gravy using flour and it's bland but THAT'S southern smothered chicken! And it's not bland. You just don't know nothing about Southern cooking. Just stick to regular American dishes.

  5. I love it when Bridget and Julia are in the kitchen together. I know that all the techniques they're talking about are for the benefit of us the viewer, but I think it's so funny that whoever isn't cooking has to stand there and be told things that she has known for years 🤣

  6. Julia would have been an amazing surgeon. She is the only chef that says to cheat the cut between chicken leg and thigh towards the leg side. If you don't, you'll likely hit the joint capsule itself. The specifics matter.

  12. I found an Apple Pandowdy recipe several years ago from Country Living Magazine, I think. You actually take a biscuit mix you make and roll it into a thin rectangle, you spread soft butter, sugar and cinnamon on it, roll it up, cut into rolls, lay those cut side up in a buttered 9×13 pan, then make the apple mixture with chopped apples, juice, sugar, cinnamon, lemon juice and flour to thicken, you cook that apple mixture til thick, then pour over the rounds and bake it. Very good and party looking.

  13. I was worried this was going to go left when she only seasoned the chicken with salt and pepper; then I got really worried when she only used onions and celery (like where tf is the bell pepper?); but I was done, over it, finished and truly disappointed when she said it smelled like stuffing. WTF is stuffing? There is really and truly a difference between Southern and Soul if this is "authentic."

  16. It kind of irritates me that they criticize those two timers so harshly. Those are designed for a commercial settings, are incredibly easy to figure out, and are very loud to pierce through all the background noise in a commercial kitchen. They have been standard equipment in almost every bakery that I've worked in. They aren't good in a home setting, but aren't deserving of the harsh criticism.

  22. So far nearly like the way I do it. I don’t use sage because I’m allergic to it, but do I use garlic because I simply don’t like it. I also cut my onions into half moons because that’s the way I was taught. I also don’t like vinegar in it. I’ve tried it – but nope!

  24. Bought the OXO Triple Timer based on this recommendation. The one drawback is that the alarms are so quiet that you can't hear them above normal kitchen noises. I contacted OXO, and they are aware of the issue, but there's nothing that can fix the problem.

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