Smothered Chicken

Name: Smothered Chicken
Ingredients: All-purpose flour, for dredging; Three 1/2-pound chicken breast halves on the bone, halved crosswise; 3 whole chicken legs, cut into drumsticks and thighs; 4 tablespoons unsalted butter; 1 tablespoon vegetable oil; Salt and freshly ground pepper; 3 large onions (2 pounds), thinly sliced (see Note); 1/2 pound white mushrooms, stems trimmed, thickly sliced; 1 garlic clove, minced; 1/2 cup chicken stock or canned low-sodium broth; 1 bay leaf; 2 tablespoons chopped parsley

12 ingredients

11 steps

Ingredients

All-purpose flour, for dredging
Three 1/2-pound chicken breast halves on the bone, halved crosswise
3 whole chicken legs, cut into drumsticks and thighs
4 tablespoons unsalted butter
1 tablespoon vegetable oil
Salt and freshly ground pepper
3 large onions (2 pounds), thinly sliced (see Note)
1/2 pound white mushrooms, stems trimmed, thickly sliced
1 garlic clove, minced
1/2 cup chicken stock or canned low-sodium broth
1 bay leaf
2 tablespoons chopped parsley

Directions

1

Put some flour in a paper bag, add the chicken pieces and shake well to coat them; shake off the excess flour.
2

In a large cast-iron skillet, melt the butter in the oil.
3

Add half the chicken at a time and season with salt and pepper.
4

Brown over moderate heat for 4 to 5 minutes per side; transfer to a large plate.
5

Add the onions and mushrooms to the skillet and cook over moderately low heat for 10 minutes.
6

Add the garlic and cook for 3 to 4 minutes.
7

Add the chicken and cover with the onions.
8

Add the stock and bay leaf, season with salt and pepper and bring to a boil.
9

Cover and simmer over low heat until the chicken is cooked, about 35 minutes; discard the bay leaf.
10

Transfer to a large platter.
11

Sprinkle with parsley and serve.