French-Australian Chicken

• 1 12 kg whole chickens, cut into 10-12 pieces
• 14 cup flour
• 12 teaspoon salt (or more)
• 14 teaspoon pepper (or more)
• 2 tablespoons butter
• 14 cup vegetable oil
• 2 medium onions, sliced thinly
• 250 g mushrooms, sliced sort of thinly
• 1 12 cups cream
• 12 cup white wine
• 3 tablespoons Dijon mustard (or more)
• 1 tablespoon green peppercorn, chopped
• 14 cup parsley, chopped

1. Heat oven to 180 degrees Centigrade.
2. Heat butter and oil in a pan large enough to hold all the ingredients.
3. While the butter and oil are heating, put cut-up chicken, flour, salt and pepper in a plastic bag, and shake well to coat chicken.
4. Brown chicken pieces in hot oil and butter for 5 minutes on each side.
5. You'll probably need to do this in two batches.
6. Put browned chicken in an ovenproof dish and put in the heated oven to finish cooking while you make the rest of the recipe.
7. The chicken needs 10-20 minutes in the oven.
8. Check that juices run clear.
9. Reheat the oil and butter.
10. Add the onions and mushrooms to the now hot oil and butter.
11. When onions and mushrooms are well softened and tender, stir in the cream, wine, mustard, peppercorns and cooked chicken pieces.
12. Heat to boiling, then turn down to a simmer.
13. Simmer for 5-10 minutes.
14. Stir in parsley.
15. Serve over mashed potatoes or egg noodles.

chickens, flour, salt, pepper, butter, vegetable oil, onions, mushrooms, cream, white wine, mustard, green peppercorn, parsley

Taken from www.food.com/recipe/french-australian-chicken-226709 (may not work)