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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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.
"And I'm a little bit large…so is the dough." "Story of my life." Love these two and their dynamic
I really enjoy watching Bridget and Julia cook together! They are a great pair, and very talented
Is there any gadget that Oxo doesn’t make that’s the best?
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 🤣
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.
HOWDY, DOWDY! Thank you for that fun, comforting concoction. It is really delicious.
Good morning
Oh yes yes yes. Yum-O
What apples can be substituted for golden delicious apples
Bridget always looks tired for some reason, maybe she works so much. She awesome smart
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.
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."
Has anyone used their microwave as a timer?
Wisp of smoke.. BS!
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.
Almost like a cobbler! Yummm!
Putting a bag over its head and tape it up?
Could I substitute cumin for the sage?
I hate the singing in the intro
Those were two AMAZING recipes!!! Keep on bakin' on! Scott, Prince Edward Island Canada.
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!
Bloody ads, grrrrrrrrr.
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.
Julia has great knife skills
Omg I love these women
6:58 You can tell that Bridget thought about making a “thyme” joke but let it go
Nice easy recipe. I will have to try this. Looks delicious. Thanks for sharing.
Use only Unbleached flour ppl
All purpose is chemically processed. Scientific research has shown it is cancer causing.
Wonder how they feel about this recipe in Georgia, Alabama etc. Hmm?
U forgot could you use POULTRY SEASONING ?
Is there a chart that lists guantitys of fresh herbs vs dry herbs?
Why does ATK & Cook's Country NEVER use RED Onions ?
Just a thought. Not all cooks and those who made the vintage dishes originally have food processors. Would it be possible to explain the method to making it like they did back then without electricity?