Mrrzy, I'm happy to hear that you can stand again. That must mean so much to you.
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A few weeks ago my newspaper had a recipe for Smothered Chicken, a southern favorite. Don't worry - the chicken is smothered in onions. It's really good. I suspect it started out as Mothered Chicken because the secret to making it really good is to watch it sedulously and raise the heat, then lower the heat, then raise the heat until the meat and the "gravy" are just the right consistency.

We served it to friends along with corn on the cob, broccoli and watermelon, having a regular American summer meal. They liked it.