Although I was served this simple but beautifully flavored dish at a colleague’s home in Atlanta, it’s the sort of no-nonsense chicken preparation that might well appear in one guise or another on dinner tables in Kentucky and Tennessee, where so much of the South’s favorite spirit is produced. At various times, I’ve thrown pieces of okra, butter beans, or green peas into the skillet, with maybe a little more chicken broth. Once, I even altered the dish’s texture by adding about half a cup of chopped pecans. So, by all means, feel free to experiment, the way many Southern home cooks do.
In a large, heavy skillet, heat the butter and oil over moderate heat, add the chicken pieces, and brown on all sides. Add
With a slotted spoon, transfer the chicken and vegetables to a serving platter. Add the cream to the skillet, return the heat to moderate, and cook, stirring, till the gravy is thickened, about 3 to 5 minutes depending on desired consistency. Pour over the chicken and serve immediately.
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