Instructions: * Note: Kasha is roasted buckwheat groats. Schneider uses Wolffs kasha, which she cooks in chicken-flavored broth made with Croyden House kosher bouillon.

Soak chicken in salted water to cover for 30 minutes. Rinse; pat dry.

Heat olive oil and margarine in a heavy skillet that has a lid or in a Dutch oven over medium-high heat; brown nions well. Push onions aside and add chicken pieces, placing dark meat in center of pan; brown well. Season chicken and onions well with garlic powder, pepper and paprika.

Add warm water. Cover pan. Place hand on lid to hold it tight; continue cooking chicken and onions over medium-high heat until lid becomes too hot to touch. (Schneider says this creates a seal that helps keep in the steam, making the chicken moist and creating a rich gravy.) Turn heat very low and cook for 1 hour (or transfer to a 275 degree oven and cook for 1 1/2 hours).

Shortly before serving, cook pasta according to package directions. Drain; set aside. Cook kasha according to package directions, preferably in broth (see note). Stir cooked pasta into cooked kasha.

When chicken is done cooking, remove it to serving platter; keep warm. Season gravy in pan with salt and pepper to taste and stir into kasha mixture; heat through if necessary.

Yields 4 generous servings.

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