Fried chicken and boiled potatoes simmer together in an unusually delicious gravy fragrant with cloves.
INGREDIENTS (for 8 servings):
- 1 quart vegetable oil for frying
- 1 (4 pound) chicken, cut into pieces
- salt and pepper to taste
- 1 1/2 cups all-purpose flour
- 8 red potatoes, quartered
- 3 whole cloves
In a large skillet, heat oil for frying. Season the chicken pieces with salt and pepper to taste. Flour the chicken lightly twice. Drop coated chicken into hot oil slowly to prevent splatters. Fry until golden brown, about 12 to 15 minutes.
Meanwhile, boil the potatoes in a large pot of boiling water. When potatoes are soft, remove from heat. Save the 'potato water'.
When chicken is done, drain the oil out of the skillet and place the potatoes in the skillet with the chicken. Slowly pour the 'potato water' over the skillet mixture. Add whole cloves, cover and simmer. As the mixture sets it prepares its own gravy in the skillet, so the longer it simmers, the better! When the consistency is to your taste, remove from heat and serve.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.