by Bill Dwyer
- 3 to 3½ lb. whole chicken, cut into 12 serving pieces
- 3 tbsp butter
- 2 tbsp vegetable oil
- 2 or 3 leeks, cut into ½-inch rounds
- 1 small carrot, cut in ½-inch dice (optional)
- 1 stalk celery, cut in ½-inch slices (optional)
- ½ lb mushrooms, sliced
- 3 tbsp flour
- 1 cup frozen peas, partly thawed (optional)
- ½ tsp dried thyme, crushed
- ½ tsp dried sage, crushed
- salt & black pepper, to taste
- 1½ cups chicken broth
- ½ cup whole milk
- Cut the chicken into 12 serving pieces (2 wings, 2 drumsticks, 2 thighs; breast deboned and divided into 6 pieces: 2 tenders and 4 quarters).
- In a large heavy skillet or wok, heat the butter and oil over moderate heat.
- Brown the chicken pieces on all sides.
- Arrange them in a 9”x13”-inch Pyrex casserole pan.
- Add the leeks (and carrots and celery, (if using them) to the skillet or wok, and sauté them until tender.
- Sprinkle with flour and stir.
- Add the mushrooms, herbs, and salt & pepper, and cook, stirring, for about 5 minutes.
- If using them, add the peas and stir.
- Immediately add the broth and milk and cook, stirring, until the mixture begins to thicken.
- Pour the mixture over the chicken pieces.
- Cover with foil and bake at 350⁰F (175⁰C) until the chicken is very tender (about one hour).
- Serve with biscuits.
Serves 4 to 6 people. Leftovers can be frozen for later use.