| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Post3 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Frying chicken; cut up |
|
|
Kosher or other coarse salt |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Margarine |
| 3 |
lg |
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
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