1 chicken (about 3 1/2 pounds), cut into 12 pieces
salt and freshly ground black pepper, to taste
1/4 cup vegetable oil
2 cups button mushrooms (about 10 ounces)
1 cup heavy cream
1 tablespoon fresh thyme leaves
2 cups peeled baby onions or pearl onions
2 tablespoons unsalted butter
Liberally season the chicken pieces with salt and pepper.
In a large sauté pan over medium-high heat, warm the oil. Add half of the chicken pieces, skin side down, and reduce the heat to medium. Cook the chicken, turning frequently, for 10 to 15 minutes, or until almost cooked throughout and golden brown. Remove the chicken and drain on paper towels. Cook the remaining chicken pieces in the remaining oil. Remove and drain.
Add the mushrooms to the sauté pan and cook, stirring frequently, for 3 to 5 minutes. Add the cream and thyme and stir well. Return the chicken to the pan, cover, and simmer for 10 to 15 minutes, or until cooked through.
Meanwhile, in a small saucepan over medium-high heat, combine the onions, just enough water to barely cover them, and the butter. Cover and cook until the onions are tender, 10 to 15 minutes.
Remove the chicken pieces from the pan and divide among 4 dinner plates. Add a quarter of the onions to each.
Active Time: 35 Minutes
Total Time: 35 Minutes
Yield: 4 Servings