Poulet nappé de sauce

Ingrédients

• 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

Préparation

1. 1

   --- Preparation ---

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.)

6. 6

   --- Tips ---

7. 7

   Watching your salt intake? To reduce some of the salt in this dish, use reduced-sodium soy sauce.