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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat 1 tablespoon oil in a large skillet and saute onion until tender. Remove and set aside. | 2. Place flour, salt and pepper in a large, clean grocery bag. Add chicken, close bag tightly and shake to coat. Let sit 5 minutes. Remove chicken from bag, reserving leftover flour in bag. Heat remaining oil in skillet and brown chicken on all sides in hot oil. Remove chicken from skillet and place in a deep roasting pan. | 3. Preheat oven to 350 degrees F (175 degrees C). | 4. Heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. Slowly stir in pepper flakes, water and vinegar. Finally stir in reserved sauteed onion. Mix well and pour mixture over chicken. | 5. Cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). Note: If gravy is too thick, add water to pan, a little at a time, until desired consistency is reached. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup	divided	469.79	0.0	0.0	54.5
red onion	1		cut	64.0	14.944	1.76	0.16
chicken	1		cut	-	-	-	-
purpose flour	3/4	cup		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
red pepper flake	1	tablespoon	crushed	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
cider vinegar	1	cup		50.19	2.2227	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.