6 large chicken breast halves, skin on, bone in
Flour seasoned with salt and pepper
Stick of butter (see note)
2 cloves garlic, minced finely and separated
6 small onions, peeled
10 to 12 large mushrooms, stem on, end trimmed
1 bay leaf
Cup of hearty red wine
Preheat oven to 325 degrees.
Melt 1/2 stick of butter in a skillet over low heat, and add 1 clove garlic. Dredge 3 chicken pieces in flour. Brown, skin side down, in butter over medium heat. Transfer to a Dutch oven (a 9-by13-inch baking dish would work as well). Tuck the bay leaf under the chicken.
Melt other half of butter and garlic clove in skillet, and repeat browning process with remaining three chicken pieces. Put in Dutch oven, too. Add onions and mushrooms.
Pour wine into skillet, and stir to loosen all bits that might be left in the skillet; then pour over chicken, onions and mushrooms.
Bake, covered, for 1 1/2 hours. Goes well with many side dishes.
Note: You don't need this much butter. I made the recipe last Sunday for old times' sake and used a little more than 1/2 stick. It was as incredibly flavorful and fork-tender as I remembered.
Sunday, February 27, 2000
