| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken; cut up into pieces |
| 1 |
|
Whole onion; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1 |
cn |
Tomato paste |
| 1 |
c |
Cooking oil (up to) |
| 1 |
c |
Flour |
|
|
Salt & pepper |
INSTRUCTIONS
submitted by: karyntag@ix8.ix.netcom.com
Put 1/2 cup oil in a large, heavy Dutch oven or pot. Salt and pepper the
chicken then add chicken to large pot. Cook over medium heat until chicken
is brown on all sides. Saute chopped onions and garlic then add to chicken
in pot. Put 1/2 cup oil, plus any excess oil remaining in pot with chicken,
into a heavy skillet. Add salt and pepper and 3/4 to 1 cup flour (depending
on how much gravy you want to make). Make a dark roux. Add 1 small can
tomato paste to your roux. Stir well. (Adding the tomato paste to roux will
give the paste a good flavor.) Add about 2 cups or more water to the roux
to make your gravy. Pour gravy over chicken and onions in the large pot.
Add more water to thin your gravy to the consistency you like your gravy to
be. You may need to add more salt and pepper. Cook chicken in gravy over
medium to low heat, stirring occasionally for 30 to 45 minutes. Serve over
hot spaghetti.
Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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