2 cups cold cornmeal mush
(recipe below)
2 cups flour
Salt and pepper to taste
2 chickens, 3 pounds each,
cut up
1/2 cup fat for pan-frying
1 tablespoon chopped
parsley
1 cup whipping cream
1 tablespoon butter
6 sprigs parsley, for garnish
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Slice the cold cornmeal mush and cut into small decorative
circles using a cookie cutter or small glass. Pan-fry until
golden brown on both sides and keep in warm oven until serving
time.
Season the flour with salt and pepper and dredge the chicken
in it.
Heat a large black frying pan and add the oil. Pan-fry
the chicken until golden brown and done to your taste. Turn
several times during cooking. You will have to do this in 2 or 3
batches.
Remove the chicken from the pan and keep warm in the oven.
Drain the oil and add the parsley, cream, and butter. Cook for a
moment while stirring and scraping the bits of brown in the pan.
Arrange the chicken on a platter and surround with the cornmeal
circles. Check
the cream gravy for salt and pepper and pour over the chicken.
Top with parsley sprigs.
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