Gravy burning off?

By : chefenvy | 0 Comments | On : September 25, 2014 | Category : Recipes

Here’s Claiborne’s Smothered Chicken:

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CB8QFjAA&url=http%3A%2F%2Fwww.nytimes.com%2Fvideo%2Fdining%2F100000003132795%2Fcraig-claibornes-smothered-chicken.html&ei=QXYjVIbBG4nnygOat4DAAw&usg=AFQjCNHbuAbxsIKLVQL8TEc6xU6v54bTxQ&sig2=0YNoPSVTG3aiU8Q1sx3lxw

Ready to try but for stage III how is it that the gravy wouldn’t burn or become pretty ‘solid’ – in a 25 minute period?

Sure the chicken is acting as a ‘cover’ but not that well. And if you cover the pan, you’re going to steam the Reading More May Cause Envy…