| 2 | tablespoons vegetable oil |
| 3- to 3 1/2-pound cut-up broiler-fryer chicken |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1/2 | medium yellow onion, thinly sliced |
| 3 | green onions, cut into 1-inch pieces |
| 3/4 | cup Gold Medal® all-purpose flour |
| 1/3 | cup soy sauce |
| 3 1/2 | cups hot water |
| 1 | teaspoon onion powder |
Serve with...
Garden Medley Salad
Total Time:
15 min
| 1. | In deep 12-inch skillet, heat oil over low heat 5 minutes. Sprinkle chicken with salt and pepper; place in hot skillet. Cover chicken with yellow and green onions. Increase heat to medium. Cook 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot or Dutch oven; set aside. |
| 2. | Continue heating skillet over low heat. In medium bowl, stir flour, soy sauce, 2 cups of the hot water and the onion powder with wire whisk or fork until smooth. |
| 3. | In hot skillet, cook flour mixture over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Gradually stir in remaining 1 1/2 cups hot water until smooth. |
| 4. | Pour gravy over chicken in large pot. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.) |
| No changes.
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| Watching your salt intake? To reduce some of the salt in this dish, use reduced-sodium soy sauce.
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Nutrition Information:
505 ( 245); 27g ( 7g, ncg); 130mg; 1780mg; 22g ( 1g, ncg); 44g 4%; 2%; 4%; 20% 1 ; 1/2 ; 0 ; 6 ; 1 1/2 1 1/2