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To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.
Serve Braised Chicken over Coconut Rice n' Peas
Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
Yield: 4 to 6 servings