Ingredients:
2 (2 1/2 lb) chicken, cut into serving pieces
1 cup flour, seasoned with
1 teaspoon salt, and
fresh ground black pepper
2 tablespoons butter
1 tablespoon oil
12 tablespoons white pearl onions
12 small new potatoes, peeled
8 mushrooms, cut into quarters
6 slices bacon, fried until crisp and crumbled
2 cups chicken broth
1 tablespoon cornstarch, dissolved in
2 tablespoons cold water
2 tablespoons finely chopped parsley
Directions:
Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
Add onions and potatoes to the skillet and cook until lightly browned.
Shake the skillet occasionally to prevent potatoes from sticking.
Transfer onions and potatoes to the casserole.
Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
Place mushrooms in the casserole.
Add crumbled bacon and chicken broth.
Cover the casserole and place in a 350F oven for 50 minutes.
Thicken juices with cornstarch dissolved in cold water.
Garnish with parsley.
Servings: 6
Time preparation: 5 min.
Time total: 80 min.