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  Added: Apr 10, 2006  •  Visited (376)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Smothered Chicken With Mushrooms
What You Need:
  • 3-pound frying chicken, cut into serving pieces
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • 4 tablespoons finely chopped onion
  • 3 tablespoons flour
  • 1˝ cups chicken stock, fresh or canned
  • ˝ pound mushrooms, thinly sliced
  • ˝ cup heavy cream

  • How To Cook:
    1. Preheat the oven to 350°F. Wash the chicken under cold running water and pat the pieces thoroughly dry with paper towels. If they are damp, they will not brown well.

    2. Season them generously with salt and a few grindings of black pepper. In a heavy 10- or 12-inch skillet, melt the butter and the oil over high heat.

    3. When the foam subsides, brown the chicken pieces, a few at a time, starting them skin side down and turning them with tongs.

    4. Regulate the heat so that the chicken browns quickly without burning. Then transfer the pieces to a shallow casserole large enough to hold the chicken comfortably in 1 layer.

    5. To the fat remaining in the skillet, add the onions, and cook them, stirring occasionally, for about 5 minutes, or until they are soft and lightly colored. Stir in the flour, mix well with a spoon and pour in the chicken stock.

    6. Stirring constantly with a whisk, bring the stock to a boil, then turndown the heat and simmer for 2 to 3 minutes.

    7. Pour the sauce over the chicken in the casserole, cover tightly and cook in the center of the oven for about 20 minutes.

    8. Then scatter the sliced mushrooms around the chicken, basting them well with the pan gravy. Cook, covered, for another 10 minutes until the chicken is tender but not falling apart.

    9. To serve, arrange the chicken attractively on a deep serving platter. Skim the gravy of as much of the surface fat as you can and stir in the cream. Simmer a minute or two on top of the stove, stirring constantly. Taste for seasoning and pour over the chicken.
     
    To serve 4
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Meat & Poultry » Chicken
    Dish » Stew

     





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