Sauté of Chicken with Mushrooms

Assemble these supplies:

• 1 ounce Italian dried mushrooms.
• 1 1/2 cups chicken broth
• 6 to 8 small chicken legs with thighs
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 1 teaspoon vegetable oil
• 2 small yellow onions, cut in half crosswise
• 1 tablespoon flour
• 3/4 cup heavy cream
• Finely minced fresh parsley for garnish (optional)

Steps in preparation:

1. Rinse mushrooms quickly under cold running water.
2. Combine in small saucepan with 1 cup of the chicken broth.
3. Bring to a boil. Reduce heat, cover, and simmer 20 min­utes.
4. Drain mushrooms, reserving liquid; dice them and set aside.
5. Rinse chicken pieces and dry thoroughly with paper towels.
6. Season with salt and pepper.
7. In large heavy skil­let, heat 3 tablespoons of the butter with oil.
8. Sauté chicken on both sides until it is nicely browned.
9. Do not crowd pan.
10. Add onions to skillet and pour in 1/4 cup of the remaining chicken broth.
11. Lower heat and simmer, partially covered, 25 to 30 minutes, turning chicken once. Add some of the mushroom liquid if needed. Be sure not to drown chicken, or it will lose its nice colon
12. When chicken is done, use tongs to remove it from skillet and set it aside on platter.
13. Remove onions with slotted spoon and discard.
14. Skim surface of pan juices of any fat.
15. Add mushrooms and the remaining 1/4 cup chicken broth to skillet.
16. Cook until sauce is reduced to 1/2 cup.
17. Make beurre manie by combining flour with the re­maining 1 tablespoon butter, working it together with your fingers until thoroughly blended.
18. Add cream to reduced sauce.
19. Taste and season carefully with salt and pepper.
20. Whisk in a little beurre manie until sauce is just thick enough to heavily coat spoon.
21. Return chicken to skillet and coat with sauce.
22. Reheat, and serve garnished with parsley, if desired.