Chicken Country Style

Tonight at Irene’s we made yet another recipe from her Archives – those great old recipe files she has culled together over the years. This one’s from the NY Times and is at least 30 years old. A few modifications have perfected it – for example, whole wheat flour is used instead of regular flour (makes a better crust), olive oil replaces most of the butter in the original recipe, and tarragon is added for flavor. Feel comfortable making it for company the first time. You won’t be sorry.

CHICKEN COUNTRY-STYLE

2 ½ lbs. Chicken thighs
1/2 cup flour (Whole wheat is best)
2 tsp Irene’s Chicken Spice Rub
Olive oil
2 tbsp butter
4 cups peeled and cubed Yukon Gold potatoes
¼ lb. mushrooms
1 clove garlic, minced
3 tbsp chopped fresh tarragon
2 tbsps. finely chopped shallot
¼ cup dry white wine
¼ cup chicken broth
Chopped parsley

Preheat oven to 400 degrees. Peel and cube the potatoes,
and parboil 2 minutes. Drain well and hold.

Slice the mushrooms in half lengthwise. Trim off the stem and cut each half into thirds. Add to stems and hold.

Mix the flour and spice rub on a plate, and dredge the chicken pieces lightly.

Very lightly oil a large cast iron skillet, heat to a high heat and brown the chicken, skin side first.

Remove the chicken and hold on a platter. Pour off excess fat from the skillet, and then melt the butter in the same pan.

Roll the potatoes in the pan and season with salt and pepper.

Remove the potatoes to a platter. Add the chicken back into the pan and cover with the potatoes.

Bake about 30-40 minutes. (If the chicken finishes before the potatoes, remove the chicken and pop the potatoes under the broiler to brown.)

While the chicken and potatoes are baking, heat a small amount of oil in another skillet. Add shallots and garlic, cook for a minute or two till aromatic. Add mushrooms, and cook for a few minutes until they give off most of their liquid,

adding tarragon towards the end.

Sprinkle with salt and pepper. Add the wine and broth,

bring to a boil and cook off almost all of the liquid.

To serve, pile chicken, potatoes and mushrooms onto a large platter and sprinkle with parsley.

Serves 4.

(Note – This is the two skillet method. If you only have one skillet, remove the chicken to a baking dish, then add the potatoes to that dish with the chicken to bake. Cook the mushrooms in the skillet while the chicken and potatoes cook in the baking dish in the oven.)