Title: Potted Chicken with Kasha And Gravy
Categories: Post3
Yield: 4 servings

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

* 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

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