Directions:
- Cook salt pork in a small skillet until crisp; drain on paper towels. Chop finely and set aside, reserving drippings in skillet.
- 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.
- 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.
- Return chicken and gravy to Dutch oven, and heat thoroughly. Serve over hot cooked rice, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1734.64 Kcal (7263 kJ) | ||
| Calories from fat | 1351.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 150.21g | 231% | |
|---|---|---|---|
| Cholesterol | 456.9mg | 152% | |
| Sodium | 1343.37mg | 56% | |
| Potassium | 496.97mg | 11% | |
| Total Carbs | 20.77g | 7% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 55.59g | 111% | |
| Vitamin C | 2mg | 3% | |
| Iron | 4.2mg | 24% | |
| Calcium | 65.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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