Linda Sue, ? on your comment on the Cola Chicken

[VictoriaLynn]

Hi Linda Sue,

I was on your website and you had made a comment on your website that when you browned it first it get a lil too hard or something to that effect. and that next time you just might add the raw chicken to the sauce and skip the browining step? have you tried that, I want to make it for dinner tonight but think it would be easier to just skip that step too but I dont watn to ruin it.

thank you

[VictoriaLynn]

bump

[MCE]

I'm not Linda, but I make this recipe at least weekly and just put it all together at one time. I use chicken cutlet though.

[VictoriaLynn]

how long do you cook the chicken in the sauce...to make sure its done? yes i know. me=idiot lol

[Sooz]

I am also not LindaSue but I have made this before. I cooked it the entire 60 minutes it called for. When it is in this sauce, it is so tender and juicy. Just make sure it is covered well and not too much of the liquid evaporates and the sauce dries out.

You'll love this dish!

[VictoriaLynn]

Originally Posted by Sooz

I am also not LindaSue but I have made this before. I cooked it the entire 60 minutes it called for. When it is in this sauce, it is so tender and juicy. Just make sure it is covered well and not too much of the liquid evaporates and the sauce dries out.

You'll love this dish!

Thank you so much!

[LindaSue]

I've only made that recipe one time. I must have used a regular (as in not nonstick) skillet because it was the only one I had that was large enough and had a lid. That's why the chicken stuck to the pan. That wouldn't be an issue with a nonstick skillet and the browning would add some nice flavor to the dish. It also removes some of the grease that the chicken would give off if you're using thighs. From what the others have posted, it works fine without the browning but I think you might have to skim off more grease later.

By the way, I've since bought myself a big universal pot lid that fits my largest nonstick skillet and I've also got a huge nonstick wok that would work great for that recipe and the lid fits that as well.

[LeighDear]

I use my electric wok everytime I make the chicken....I just lightly brown it before adding the sauce ingredients.....and I also use only skinless/boneless thighs and cook closer to 45 minutes....

They come out perfect every time!

[Sooz]

Originally Posted by LindaSue

....and the browning would add some nice flavor to the dish. It also removes some of the grease that the chicken would give off if you're using thighs.

Guess I'll have to try this again next week!

Toridoll2004 - how did your's turn out?

[VictoriaLynn]

Originally Posted by Sooz

Guess I'll have to try this again next week!

Toridoll2004 - how did your's turn out?

I ended up not being able to make it to the store to get the chicken. So, Im going to make it tonight. I hope its good! You said you put it all in togeher at one time instead of doing the browning. did yours get real greasy?

[Sooz]

Mine did get a bit greasy but I skimmed the grease off of the top by blotting it with a paper towel. I'm adding the pre-browned version to my menu for next week and I will see if there is a difference.

[LeighDear]

Just FYI......I use the same sauce recipe for pork chops.....For the lean, boneless loin chops I brown the chops, then remove from the pan. Pour in the sauce ingredients and let it cook down about 20 minutes, then add the pork back in & cook another 20 minutes......For bone in, brown them, add the sauce & cook as usual....

YUMM-O!

[VictoriaLynn]

I made this last night and it was very good!

[Karber]

Love this recipe also, just trying to find out how to make it in my crockpot. Temp, and time......lol. When to add the sauce and such. Try it on pork ribs, yummy!!!