Potted Chicken With Kasha And Gravy Recipe

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0 votes | 766 views
Servings: 4

Ingredients

Cost per serving $1.41 view details

Directions

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 505g
Recipe makes 4 servings
Calories 978  
Calories from Fat 482 49%
Total Fat 53.64g 67%
Saturated Fat 14.5g 58%
Trans Fat 0.52g  
Cholesterol 231mg 77%
Sodium 258mg 11%
Potassium 863mg 25%
Total Carbs 53.65g 14%
Dietary Fiber 3.6g 12%
Sugars 5.87g 4%
Protein 66.19g 106%
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