Это предварительный просмотр рецепта "Potted Chicken With Kasha And Gravy".

Рецепт Potted Chicken With Kasha And Gravy
by Global Cookbook

Potted Chicken With Kasha And Gravy
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1 lrg Frying chicken cut up
  •     Kosher or possibly other coarse salt
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Margarine
  • 3 lrg Onions cut up
  •     Garlic pwdr
  •     Grnd black pepper
  •     Paprika
  • 1/2 c. Hot water
  • 1 c. Small pasta shells
  • 1 c. Medium-grain kasha see* Note

Инструкции

  1. Note: Kasha is roasted buckwheat groats. Schneider uses Wolff's kasha, that she cooks in chicken-flavored broth made with Croyden House kosher bouillon.
  2. Soak chicken in salted water to cover for 30 min. Rinse; pat dry.
  3. Heat extra virgin olive oil and margarine in a heavy skillet which has a lid or possibly in a Dutch oven over medium-high heat; brown nions well. Push onions aside and add in chicken pcs, placing dark meat in center of pan; brown well. Season chicken and onions well with garlic pwdr, pepper and paprika.
  4. Add in hot water. Cover pan. Place hand on lid to hold it tight; continue cooking chicken and onions over medium-high heat till lid becomes too warm to touch. (Schneider says this creates a seal which helps keep in the steam, making the chicken moist and creating a rich gravy.) Turn heat very low and cook for 1 hour (or possibly transfer to a 275 degree oven and cook for 1 1/2 hrs).
  5. 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.
  6. When chicken is done cooking, remove it to serving platter; keep hot. Season gravy in pan with salt and pepper to taste and stir into kasha mix; heat through if necessary.
  7. Yields 4 generous servings.