INGREDIENTS

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.

A Message from our Provider:

“Lust and selfishness do not equal love”

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