The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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A 3-pound frying chicken, cut into 4 T finely chopped onions
serving pieces 3 T flour
Salt 1½ c chicken stock, fresh or
Freshly ground black pepper canned
3 T butter ½ pound mushrooms, thinly sliced
2 T vegetable oil ½ c heavy cream
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Preheat the oven to 350°. Wash the chicken under cold running water and
pat the pieces thoroughly dry with paper towels. If they are damp, they will
not brown well. Season them generously with salt and a few grindings of
black pepper. In a heavy 10- or 12-inch skillet, melt the butter and the oil
over high heat. When the foam subsides, brown the chicken pieces, a few at
a time, starting them skin side down and turning them with tongs. Regulate
the heat so that the chicken browns quickly without burning. Then transfer
the pieces to a shallow casserole large enough to hold the chicken
comfortably in one layer. To the fat remaining in the skillet, add the
onions, and cook them, stirring occasionally, for about 5 minutes, or until
they are soft and lightly colored. Stir in the flour, mix well with a spoon
and pour in the chicken stock. Stirring constantly with a whisk, bring the
stock to a boil, then turn down the heat and simmer for 2 to 3 minutes. Pour
the sauce over the chicken in the casserole, cover tightly and cook in the
center of the oven for about 20 minutes. Then scatter the sliced mushrooms
around the chicken, basting them well with the pan gravy. Cook, covered, for
another 10 minutes until the chicken is tender but not falling apart.To serve, arrange the chicken attractively on a deep serving platter. Skim the gravy of as much of the surface fat as you can and stir in the cream. Simmer a minute or two on top of the stove, stirring constantly. Taste for seasoning and pour over the chicken. Serves 4.
