Sauteed Chicken With Hominy Casserole

• one 2 1/2-pound chicken
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 3 cups hominy
• 1 medium onion, chopped
• 1/4 lb mushroom, sliced
• 1 small carrot, thinly sliced
• 1 bay leaf
• 1/2 teaspoon fresh ground black pepper
• 1 pinch dried thyme leaves
• 1/4 cup white wine (not too dry)
• 1/2 teaspoon salt
• 1 tablespoon finely chopped parsley
• 2 tablespoons heavy cream (optional)

1. Cut the chicken into 8 pieces. Rinse it under cold water and pat dry. Season with garlic salt and pepper. Heat the butter in a skillet and when it foams, quickly saute the chicken pieces, turning them so that they cook on both sides but do not brown. This seizes the skin so it does not shrivel during cooking. Drain the chicken on paper towels.
2. Put the hominy in a 2-quart casserole with a lid. Lay the chicken pieces on top and cover with an even layer of onion, sliced mushrooms, and carrot. Add the bay leaf and sprinkle the pepper and dried thyme over the vegetables. Add the wine and cover the casserole.
3. Cook in a preheated 325u0b0F degree oven for 45 minutes. About 5 minutes before the casserole is finished cooking, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste and add the cream if you want it.

chicken, garlic salt, pepper, butter, hominy, onion, mushroom, carrot, bay leaf, fresh ground black pepper, thyme, white wine, salt, parsley, heavy cream

Taken from www.food.com/recipe/sauteed-chicken-with-hominy-casserole-353727 (may not work)