Potted Chicken With Kasha And Gravy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Post3 | 4 | Servings |
INGREDIENTS
| 1 | Frying chicken, cut up | |
| Kosher or other coarse salt | ||
| 1 | T | Olive oil |
| 1 | T | Margarine |
| 3 | Onions, cut up | |
| Garlic powder | ||
| Ground black pepper | ||
| Paprika | ||
| 1/2 | c | Warm water |
| 1 | c | Small pasta shells |
| 1 | c | Medium-grain kasha, see* |
| Note |
INSTRUCTIONS
Note: Kasha is roasted buckwheat groats. Schneider uses Wolff's kasha, which she cooks in chicken-flavored broth made with Croyden House kosher bouillon. Soak chicken in salted water to cover for 30 minutes. Rinse; pat dry. Heat olive oil and margarine in a heavy skillet that has a lid or in a Dutch oven over medium-high heat; brown nions well. Push onions aside and add chicken pieces, placing dark meat in center of pan; brown well. Season chicken and onions well with garlic powder, pepper and paprika. Add warm water. Cover pan. Place hand on lid to hold it tight; continue cooking chicken and onions over medium-high heat until lid becomes too hot to touch. (Schneider says this creates a seal that helps keep in the steam, making the chicken moist and creating a rich gravy.) Turn heat very low and cook for 1 hour (or transfer to a 275 degree oven and cook for 1 1/2 hours). Shortly before serving, cook pasta according to package directions. Drain; set aside. Cook kasha according to package directions, preferably in broth (see note). Stir cooked pasta into cooked kasha. When chicken is done cooking, remove it to serving platter; keep warm. Season gravy in pan with salt and pepper to taste and stir into kasha mixture; heat through if necessary. Yields 4 generous servings. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Miriam Schneider, Creve Coeur Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 109.8mg
Potassium: 180.8mg
Carbohydrates: 11.3g
Fiber: 2.1g
Sugar: 4.8g
Protein: 1.4g