INGREDIENTS

INSTRUCTIONS

Heat oven to 200 degrees F.
Rinse chicken pieces, pat dry with paper towels. Season with salt and
freshly ground black pepper. Heat olive oil and only 1 tablespoon butter in
a large, deep skillet, cast iron preferred. When foam subsides, add chicken
pieces in two batches, starting skin side down and brown both sides over
medium high heat, a total of 10 to 12 minutes. Pour off all but 2
tablespoons fat. Return all chicken to the skillet add stock, bring to a
simmer, and cook gently for 25 to 30 minutes until chicken has cooked
through. Be sure that the thigh meat is thoroughly cooked. Remove chicken
to a bowl and place in oven. Strain cooking liquid through 4 layers of
cheesecloth. (You can skip the straining for a less "refined" dish.) Return
sauce to skillet.
While the chicken is cooking, melt remaining 2 tablespoons butter in a
separate skillet. When hot, add the onions and mushrooms and saute over
medium high heat, stirring frequently, until mushrooms release their
liquid, 4 to 5 minutes. Add the flour and cook for 1 minute, stirring
constantly. Stir in the cream and season liberally with salt, pepper and
freshly grated nutmeg. Whisk this mixture into the broth in the skillet
over medium heat. Bring to a boil and cook for 5 to 6 minutes or until
sauce thickens slightly (it should be the consistency of half and half).
Arrange chicken on serving plates and cover with sauce. (This recipe makes
3-1/2 cups of sauce. You will have leftovers.) Garnish with an abundance of
parsley.
NOTES : Recipe courtesy Christopher Kimball, Cook's Magazine
Recipe by: Cooking Live Show #CL9042
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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