Chicken Kentuckian Recipe

Wash the chickens and pat dry. Disjoint them and spread the pieces on a platter. Lightly dust the chicken pieces with flour and salt. Set aside.

In a large, heavy skillet that will hold all the chicken pieces without crowding, heat the butter and olive oil over low heat. Add the chicken pieces and chopped scallions and sauté them, turning the chicken frequently, until golden and tender, about half an hour.

While the chicken cooks, baste it with spoonfuls of the bourbon every few minutes, being careful to add it in small amounts so there is never any liquid accumulated in the pan. Remember that the chicken is meant to sauté, not steam.

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

Add the sliced button mushrooms or crimini and sauté in same skillet. Add the cream and scrape loose any residue that may be stuck to the skillet. Simmer until the mixture is just heated through and starting to thicken. Taste the sauce and correct the seasonings, then pour it over the chicken. Serve at once.

If you prefer, use large fresh wild mushrooms in place of the button mushrooms.