Yield
4 servings

How to Make It

Step 1

Cook salt pork in a small skillet until crisp; drain on paper towels. Chop finely and set aside, reserving drippings in skillet.

Step 2

Sauté onion in drippings 3 to 5 minutes. Combine salt pork, onion, water, chicken, salt, allspice, and cloves in a Dutch oven. Cover and simmer 30 minutes or until chicken is tender. Remove chicken from juices, and keep warm.

Step 3

Place flour in a small skillet; cook over medium heat, stirring frequently, until browned. Stir in sherry, catsup, and parsley; add to pan juices, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Strain gravy to remove salt pork and onions.

Step 4

Return chicken and gravy to Dutch oven, and heat thoroughly. Serve over hot cooked rice, if desired.

Oxmoor House Homestyle Recipes

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