SAUTEED CHICKEN WITH HOMINY CASSEROLE

Sauteed Chicken with Hominy Casserole image

Provided by Edna Lewis

Yield Makes 4 servings

Number Of Ingredients 13

One 2 1/2-pound chicken
3 tablespoons butter
3 cups hominy
1 medium onion, chopped
1/4 pound mushrooms, sliced
1 small carrot, thinly sliced
1 bay leaf
1/2 teaspoon freshly ground black pepper
Pinch dried thyme leaves
1/4 cup white wine (not too dry)
1/2 teaspoon salt
1 tablespoon finely chopped parsley
2 tablespoons heavy cream (optional)

Steps:

Cut the chicken into 8 pieces. Rinse it under cold water and pat dry. Heat the butter in a skillet and when it foams, quickly sauté the chicken pieces, turning them so that they cook on both sides but do not brown. This seizes the skin so it does not shrivel during cooking. Drain the chicken on paper towels.
Put the hominy in a 2-quart casserole with a lid. Lay the chicken pieces on top and cover with an even layer of onion, sliced mushrooms, and carrot. Add the bay leaf and sprinkle the pepper and dried thyme over the vegetables. Add the wine and cover the casserole.
Cook in a preheated 325°F degree oven for 45 minutes. About 5 minutes before the casserole is finished cooking, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste and add the cream if you want it. I do not always add it.