2 ½ pounds frying chicken parts
2 cups mushrooms, cleaned and sliced
3 teaspoons butter
1 teaspoon olive oil
Salt
Fresh ground black pepper
½ dry white wine
¼ cup heavy cream
Preparation
Step 1- Rinse the chicken in cool water, then pat dry with clean paper towels
Step 2- Set a heavy-bottomed frying pan over moderately-high heat
Step 3- Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan
Step 4- When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper
Step 5- Saute for 5-6 minutes, basting with the juices and fat, until underside is browned.
Step 6- Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear.
Step 7- While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning
Step 8- When chicken is finished cooking, remove to a warm plate
Step 9- Rapidly spoon all but a tablespoon of fat out of the pan.
Step 10- Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off
Step 11- Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken
Step 12- Add the chicken and baste with the sauce and mushrooms.
Step 13- Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature
Step 14- Season again if necessary with salt and pepper
Yield: 4-6 servings
