Smothered Chicken with Mushrooms

Name: Smothered Chicken with Mushrooms
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: ½ cup dry white wine; ½ cup Chicken Stock or canned chicken broth; 2 tablespoons finely chopped parsley; ¼ teaspoon dried thyme; 1 chicken (3½ pounds), butterflied (split down the backbone, breast left intact and unsplit); Freshly ground pepper to taste; Salt to taste, if desired; ½ pound mushrooms, sliced, cut in half, or quartered, depending on size; 4 tablespoons butter; 1 bay leaf; 16 very small white onions (about 1 pound), peeled and left whole

Preparation info

Yield:
4
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 chicken (3½ pounds), butterflied (split down the backbone, breast left intact and unsplit)
Salt to taste, if desired

Americas
United States
Dinner
Gluten-free

Method

A black iron skillet is essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold the chicken wings under to hold them secure.
Melt 2