Bethany Dumas (University of Tennessee)
1 chicken (youngish, broiler-type)
Fresh mushrooms e.g. small button mushrooms
Freshly-ground white pepper
Red wine or chicken stock
Get a youngish, broiler-type chicken, preferably one that has lived on the earth. (You can use more than one if they are small.)
Have on hand fresh mushrooms (I like small button mushrooms, all the same size), salad olives (those chopped up ones in a jar, preferably with pimentos), oil, seasonings (I use salt, freshly-ground white pepper, thyme, and rosemary), and a cooking liquid:
The original recipe used red wine; I now use chicken stock (homemade is best, but I generally use a canned non-fat low sodium variety). I think I like the chicken stock version better.
Cut the chicken up. Heat some oil (I prefer olive, but use whatever you like/your health dictates) in a large pot. Brown the chicken pieces (I do not flour them first). Throw in the mushrooms and olives. (For variety, I occasionally thrown in black Greek olives - not canned "ripe" olives). Stir and cook a bit. Add the liquid, season. Cover. Simmer for about an hour.
Serve over rice or pasta. (I prefer Basmati rice.)
Cook lots. It's better the 2nd and 3rd days.
Resist the temptation to add more things. This is splendid. (I have a friend who always wants me to add carrots - carrots have their place, but not in this dish.) If you use stock rather than wine, you might want to add lemon juice - fresh lemon juice - particularly if the chicken spent its youth in a factory. (But I never do add lemon juice.)