10-12 pieces chicken of your choice with skin
1 lg. box fresh mushrooms, sliced
2 lg. onions, sliced thin
Flour to coat chicken
Salt and pepper to taste
1 c. oil
1 pt. heavy cream
1 1/2 c. water
1 lg. box fresh mushrooms, sliced
2 lg. onions, sliced thin
Flour to coat chicken
Salt and pepper to taste
1 c. oil
1 pt. heavy cream
1 1/2 c. water
Preparation:
In Dutch oven, heat oil; dredge chicken pieces in flour; brown on both sides (but do not cook through). Remove chicken when brown and then brown the rest. Place chicken back in Dutch oven and put sliced onions and mushrooms over chicken. Salt and pepper to taste and add 1 1/2 cups water. Cook for 30 minutes or until done. Remove from heat and add heavy cream (do not stir) and cover. Let set for 5 minutes and stir. Serve with potatoes, rice or pasta.