The Country Gardens' Dutch Chicken
1 chicken (4-5 pounds)
Salt and pepper, to taste
1 onion, peeled and chopped
1/3 cup dry sherry
Water, as needed
1 cup mushrooms, sliced
2 tablespoons butter
Flour, as needed
Rinse chicken and pat dry with paper towels. Using a meat cleaver or very sharp knife, break down chicken into 8 pieces - breasts, thighs, wings, drumsticks. Season chicken pieces with salt and pepper and place on sheet pan. Sprinkle chopped onion over chicken. Pour sherry over each portion. Add a small amount of water to the pan (1/2 cup or so) and bake in a 300 degree oven until cooked through - about 90 minutes.
Meanwhile, sauté mushrooms in butter and add after about 1 hour of cooking. Make a thin gravy with pan drippings and flour. Pour a spoonful over each portion when serving.
Salt and pepper, to taste
1 onion, peeled and chopped
1/3 cup dry sherry
Water, as needed
1 cup mushrooms, sliced
2 tablespoons butter
Flour, as needed
Rinse chicken and pat dry with paper towels. Using a meat cleaver or very sharp knife, break down chicken into 8 pieces - breasts, thighs, wings, drumsticks. Season chicken pieces with salt and pepper and place on sheet pan. Sprinkle chopped onion over chicken. Pour sherry over each portion. Add a small amount of water to the pan (1/2 cup or so) and bake in a 300 degree oven until cooked through - about 90 minutes.
Meanwhile, sauté mushrooms in butter and add after about 1 hour of cooking. Make a thin gravy with pan drippings and flour. Pour a spoonful over each portion when serving.
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