G'dempte chicken

1 Servings

Ingredients

Quantity Ingredient
1½ medium Chickens; quatered
1 large Onion
2 Celery stalks
Salt
¾ cup Water
Paprika
Garlic and onion powder (optional)

Directions

Slice onions and cut up celery stalks into quaters. Place them on the bottom of a Dutch oven or skillet. Add 1 teaspoon salt and the water.

Arrange chicken pieces on top in a single layer. Sprinkle with salt and cover well with paprika. Other seasonings are optional. Cook on high flame for 15 minutes. Then lower flame and cook additional hour.

VARIATIONS: 1. Add 3-4 sliced potatoes around the pot and between chicken quarters. Sprinkle potatoes generously with paprika and seasonings. 2. Use a whole chicken. 3. Instead of water, use chicken broth or dry white wine Posted to JEWISH-FOOD digest V97 #310 by TGross4011@... on Nov 27, 1997

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