Mississippi Smothered Chicken

I’VE HAD DELICIOUS “SMOTHERED” POULTRY AND game in Kentucky and Creole Louisiana, but when it comes to smothered chicken, Mississippians have made almost an art of one technique. Basically, a chicken is split down the back and opened up as if for broiling. It’s then cooked in a iron skillet with several weights on top, turned over, and cooked further in a gravy till the meat is almost falling off the bones. The chicken can either be cooked by itself or enhanced with any number of vegetables and seasonings. Whatever adjustments are made, the technique produces one of the most unusual and toothsome chicken preparations you’ll ever taste. For weights on top of the plate, I use several canned goods or a smaller cast-iron skillet.

MAKES: 4 to 6 servings

INGREDIENTS:

• 1  3 1/2-pound chicken, split down the backbone, with the breast left unsplit
• Salt and freshly ground black pepper to taste
• 4 tablespoons (1/2 stick) butter
• 1/2 pound fresh mushrooms, sliced
• 16 very small white onions, peeled and scored on the root ends
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme, crumbled
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped fresh parsley leaves

INSTRUCTIONS:

1. Season the chicken with salt and pepper and fold the wings under to hold them secure.
2. In a large cast-iron skillet, melt 2 tablespoons of butter over low heat.
3. Add the chicken to the skillet, skin side down.
4. Cover the chicken firmly with a heavy plate that fits inside the skillet.
5. Place several weights, such as canned goods, on top of the plate to press it down.
6. Cook the chicken for 25 minutes.
7. Pour off most of the fat from the skillet and add the remaining 2 tablespoons of butter.
8. Turn the chicken skin side up and scatter the mushrooms and onions over and around the chicken.
9. Add the white wine, chicken broth, bay leaf, dried thyme, and garlic to the skillet.
10. Replace the plate and weights on top of the chicken.
11. Continue cooking the chicken over low heat for 45 minutes longer, or until the chicken is very tender.
12. Transfer the chicken to a warm platter.
13. Spoon the mushrooms and onions over the top of the chicken.
14. Cook the liquid in the skillet until it is reduced by half.
15. Pour the reduced liquid over the chicken and vegetables.
16. Sprinkle chopped parsley on top.
17. Serve the chicken and vegetables while warm.