"Grandma gave me this recipe many years ago. It still is one of my family's favorites."
Recipe With a History, January 2000
1/2 cup butter
salt and pepper
1 4 to 5-pound chicken, cut in serving pieces (I take the skin off)
2 cups sliced mushrooms
1 cup coarsely chopped onions
2 tablespoons flour
2 cups heavy cream or all-purpose cream
Melt butter in a heavy cast-iron skillet and cook salt-and-peppered chicken until browned. Add mushrooms and onions and cook, stirring occasionally, until onions are light and clear. Place flour in a covered jar with a small amount of the cream. Add some salt, cover, and shake well. Pour in the rest of the cream and shake again, then add to pan. Cover and simmer 45 minutes, stirring frequently. Grandma gave me this recipe many years ago. It still is one of my family's favorites.