This is classic Jewish cuisine and a true delight. Enjoy!
Potted Chicken with Kasha and Gravy
Author: Miriam Schneider, Creve Coeur
Recipe type: Poultry
- 1 large frying chicken; cut up
- Kosher or other coarse salt
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 3 large onions; cut up
- garlic powder
- ground black pepper
- 1/2 Cup warm water
- 1 Cup small pasta shells
- 1 Cup 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 butter 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.