Smothered Chicken with Mushrooms

By ghinman

Ingredients

• 1 chicken (3 1/2 lbs.) split
• 4 tbs. butter
• 1/2 lb. fresh, sliced mushrooms
• 16 small onions, about 1 lb., peeled and left whole
• 1 bay leaf
• 1/4 tsp. dried thyme
• 1/2 cup dry, white wine
• 1/2 cup fresh chicken broth
• 2 tbs. finely chopped parsley

Details

Servings 4

Preparation

Step 1

Sprinkle chicken with salt and pepper. In black, iron skillet melt 1/2 the butter and add chicken, skin side down. Cover with a weighted plate. Cook very slowly until skin is nicely browned, about 25 minutes. Pour off most of the fat then add the remaining 2 tbs. of butter. Turn the chicken side up. Scatter the mushrooms over the chicken. Scatter the onions around. Add the bay leaf, thyme, white wine and the broth. Replace the plate and cook for 45 minutes more. Cook slowly.

Remove the chicken, mushrooms and onions. Cook down liquid until reduced in half. Pour over chicken and sprinkle with parsley.