Farmhouse Chicken Casserole

• 2 (2 1/2 lb) chicken, cut into serving pieces
• 1 cup flour, seasoned with
• 1 teaspoon salt, and
• fresh ground black pepper
• 2 tablespoons butter
• 1 tablespoon oil
• 12 tablespoons white pearl onions
• 12 small new potatoes, peeled
• 8 mushrooms, cut into quarters
• 6 slices bacon, fried until crisp and crumbled
• 2 cups chicken broth
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons cold water
• 2 tablespoons finely chopped parsley

1. Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
2. Add onions and potatoes to the skillet and cook until lightly browned.
3. Shake the skillet occasionally to prevent potatoes from sticking.
4. Transfer onions and potatoes to the casserole.
5. Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
6. Place mushrooms in the casserole.
7. Add crumbled bacon and chicken broth.
8. Cover the casserole and place in a 350u0b0 oven for 50 minutes.
9. Thicken juices with cornstarch dissolved in cold water.
10. Garnish with parsley.

chicken, flour, salt, fresh ground black pepper, butter, oil, white pearl onions, potatoes, mushrooms, bacon, chicken broth, cornstarch, cold water, parsley

Taken from www.food.com/recipe/farmhouse-chicken-casserole-138996 (may not work)