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What You Need:
(To serve 4)
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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
1½ cups chicken stock, fresh or canned
½ pound mushrooms, thinly sliced
½ cup heavy cream
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. 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.
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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.
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3. When the foam subsides, brown the chicken pieces, a few at a time, starting them skin side down and turning them with tongs.
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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.
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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.
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6. Stirring constantly with a whisk, bring the stock to a boil, then turndown the heat and simmer for 2 to 3 minutes.
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7. Pour the sauce over the chicken in the casserole, cover tightly and cook in the center of the oven for about 20 minutes.
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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.
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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.
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