Smothered Chicken

• All-purpose flour, for dredging
• Three 1/2-pound chicken breast halves on the bone, halved crosswise
• 3 whole chicken legs, cut into drumsticks and thighs
• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• Salt and freshly ground pepper
• 3 large onions (2 pounds), thinly sliced (see Note)
• 1/2 pound white mushrooms, stems trimmed, thickly sliced
• 1 garlic clove, minced
• 1/2 cup chicken stock or canned low-sodium broth
• 1 bay leaf
• 2 tablespoons chopped parsley

1. Put some flour in a paper bag, add the chicken pieces and shake well to coat them; shake off the excess flour.
2. In a large cast-iron skillet, melt the butter in the oil.
3. Add half the chicken at a time and season with salt and pepper.
4. Brown over moderate heat for 4 to 5 minutes per side; transfer to a large plate.
5. Add the onions and mushrooms to the skillet and cook over moderately low heat for 10 minutes.
6. Add the garlic and cook for 3 to 4 minutes.
7. Add the chicken and cover with the onions.
8. Add the stock and bay leaf, season with salt and pepper and bring to a boil.
9. Cover and simmer over low heat until the chicken is cooked, about 35 minutes; discard the bay leaf.
10. Transfer to a large platter.
11. Sprinkle with parsley and serve.

flour, chicken, chicken, unsalted butter, vegetable oil, salt, onions, white mushrooms, garlic, chicken stock, bay leaf, parsley

Taken from www.foodandwine.com/recipes/smothered-chicken-villas (may not work)