"Dutch Meat"

This is meant for pork, it makes it really tender. But I am allergic to red meat! So..



½ cup butter

chicken 4 pieces

salt, pepper,paprika etc

ketchup – couple tablespoons



· turn hoodfan on!

· season chicken

· high heat - brown butter – stay close. should be a dark brown but not black.

· take off heat (so it doesn’t splatter) – add chicken

· back on medium high heat with lid on – brown chicken on both sides

· take off heat again – add some water, maybe 1 cup? depending on how you want the gravy – I can’t remember but you should be able to see what it usually looks like. you can always add more water as it cooks if it looks like too little. add ketchup.

· simmer on very low (should just be bubbling) for at least 1 hr (2 is better) – but make sure to check every half hour (set timer) so it doesn’t boil dry if you didn’t add enough water