Smothered Mushroom Chicken

This is a very versatile recipe. You can add different vegetables like potatoes, peas, broccoli, sliced zucchini, or peppers.  This can be served over rice or mashed potatoes.

Ingredients

1/4 c. butter
1/4 c. olive oil
1 chicken, cut up or 8 chicken pieces
3/4 c. flour
2 onions, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 c. chopped carrots
1 can mushrooms, drained
3 c. chicken broth
3 Tbs. flour
1/4 tsp. cayenne pepper
1/4 tsp. thyme
1 tsp. onion salt
1 bay leaf
salt and pepper to taste
3/4 c. heavy cream

Directions

Melt butter and olive oil in a large cast iron skillet. Season the chicken on both sides with salt and pepper.

Place flour in a low sided bowl, or a large plastic bag. Dredge the chicken pieces in the flour. Fry the chicken in the butter and olive oil. Set chicken in a 13 x 9-inch pan, or you can use a Dutch oven.

Remove all but 3 tablespoons of the butter and olive oil in the skillet.

Stir in 3 tablespoons flour. Cook and stir for 5 minutes to remove the flour taste.

Stirring continuously, pour in the chicken broth.  Season with cayenne pepper, thyme, onion salt and bay leaf.  Add salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low. 

Place the chicken pieces back in the skillet.  Add the onions, celery, garlic, carrots, and mushrooms.  

Cover the baking pan with foil or, if using a Dutch oven, cover with a lid. Bake at 250° for 2 hours, or until chicken is done, and the juices run clear. 

About 15 minutes before removing the chicken from the oven, pour in the heavy cream. Do not cover. Return to the oven for 15 minutes.