Recipe: Chicken Kentuckian with Boubon Cream Sauce

CHICKEN KENTUCKIAN

2 small frying chickens (2 1/2 to 3 pounds each), skin removed and cut up for frying (each half-breast halved crosswise, neck and back saved for stockpot)
Salt
1/2 cup all-purpose flour
8 to 10 large mushrooms
4 tablespoons unsalted butter
1 1/2 tablespoons extra virgin olive oil
2 teaspoons chopped green onion
1/2 cup bourbon
1 cup heavy (whipping) cream

Wash the chicken pieces and pat them dry. Spread them on a platter or large plate and lightly dust with salt and flour.

Wipe the mushrooms with a cloth and slice them thickly. If they are especially large, cut them up into bite-sized pieces. Set aside.

Heat the butter and the olive oil in a large heavy skillet or saute pan over medium-low heat. Add the chicken pieces and the green onion and saute, turning the chicken frequently, until it is golden and tender, about half an hour. While the chicken cooks, baste it with spoonfuls of bourbon every few minutes, being careful to add it in small amounts so there is never any liquid accumulated in the pan.

When the chicken pieces are cooked through and golden, and all the bourbon has been added, transfer the chicken from the skillet to a warm platter.

Turn up the heat and add the mushrooms to the skillet, tossing and stirring them constantly for about 3 minutes. Add the cream and scrape loose any residue that may be stuck to the skillet. Simmer until it is just heated through and starting to thicken. Taste and correct the seasonings, then pour it over the chicken.

Makes 6 servings
Source: Fried Chicken: The World's Best Recipes, From Memphis to Milan, From Buffalo to Bangkok by Damon Lee Fowler