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1
Rinse chicken and remove excess fat and skin.
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2
Pat dry with a paper towel.
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3
Rub seasoning blend ( 1/2 teaspoon of each: sea salt, black pepper, white pepper, paprika) into chicken and coat with mustard.
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4
Allow chicken to marinate for 30 minutes.
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5
Dredge chicken in flour and shake off excess.
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6
Render fat from two slices bacon in a cast iron dutch oven.
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7
Remove and add 1/2 cup vegetable oil.
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8
When heated, add chicken, skin side down.
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9
Cook in two batches.
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10
Allow chicken to fry over medium heat for four minutes and turn.
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11
Allow to fry three minutes longer.
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12
While chicken is frying, preheat oven to 350 degrees F.
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13
Remove chicken and pour 3/4 cup flour into pot.
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14
Combine oil and flour to make a roux.
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15
Turn heat down to low and stir continuously until roux is a dark brown, about the color of milk chocolate.
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16
Once the roux is sufficiently dark, add sliced onions.
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17
This will stop the browning process.
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18
Saute until onions begin to soften and add garlic.
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19
Continue to cook until fragrant and onions are soft.
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20
Add water and stir until roux has completely dissolved, resulting in a smooth gravy.
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21
Add bay leaves, chocolate, A.1.
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22
steak sauce, thyme, black pepper, white pepper, chili powder, paprika, oregano, parsley flakes, and cayenne.
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23
Blend well and and taste.
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24
Make adjustments if necessary.
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25
Mince the two slices of bacon and add to the gravy.
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26
Also, introduce the par-fried chicken to the pot.
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27
Cover and place in oven for 45 minutes.
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28
About fifteen minutes before chicken is ready, prepare pasta according to the directions on the package.
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29
Enjoy chicken and gravy over pasta.
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30
Serves six.
