The only thing better than Sunday Supper is Sunday Supper on a three day weekend!!  It was so much fun to leisurely cook, sip wine, and chat with Honey without worrying about baths, bedtimes and the usual school night stuff.

It’s been a good long while, but I’m still cooking my way through the Ina Garten Foolproof cookbook.  If I had to choose just one cookbook to keep, this would be it.  Hands down.

This week we dined on a delish meal of Chicken + Wild Mushrooms over mashed potatoes.  The littles had their plates without the mushrooms, and John declared it the “best chicken ever”.

Chicken & Wild Mushrooms
Serves 6

2 (3½- to 4-pound) chickens, cut in eighths**
Kosher salt and freshly ground black pepper
All-purpose flour
½ cup good olive oil
8 whole garlic cloves
1½ pounds assorted wild mushrooms (1½-inch) diced **
8 sprigs fresh thyme, tied with kitchen string
¼ cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups chicken stock
3 tablespoons unsalted butter, at room temperature

1. Preheat the oven to 325 degrees.
2. Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
3. Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
4. Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and ¼ cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

**Notes:

• I substituted 6 chicken breasts for the whole chickens.
• I mixed a container regular mushrooms, a container portabello mushrooms and only one small thing of wild mushrooms  to cut down on the cost.

I like to have Sunday Supper in the dining room, but for the four of us it seemed like a lot of effort on this particular evening.  So I still pulled out the china and linen napkins but the kitchen table seemed just right for just the four of us eating in our jammies :-)

Happy Sunday, y’all.  Hope your week is delightful!
xoxo

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