Potted Chicken With Kasha And Gravy

The work of the Spirit is not to tell us what the [Bible] means. That we must determine by a disciplined study of the text. The Spirit inspired these writings and He does not short-circuit them by whispering in our ear what they mean. When we pray for His help we do not pray that He will spare us the hard work of rigorous reading and reflection. What we pray is that He would make us humble enough to welcome the truth. The work of the Spirit in helping us grasp the meaning of [the Bible] is not to make study unnecessary but to make us radically open to receive what our study turns up, instead of twisting the text to justify our unwillingness to accept it.

John Piper

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) ---------------------------------------------- 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