Sauteed Chicken with Hominy Casserole
Submitted by Sue Lowes on Jun 09, 2011

Hominy and chicken casserole

Servings:
4

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
3 tablespoons butter
2&1/2 pound chicken, cut into 8 pieces
3 cups cooked hominy (if using canned, rinse the hominy several times with cold water to remove the taste of the liquid it soaked in
1 medium onion, chopped
1/4 pound mushrooms, sliced
1 small carrot, thinly sliced
1 bay leaf
1/2 teaspoon freshly ground black pepper
Pinch dried thyme leaves
1/4 cup white wine (not too dry)
1/2 teaspoon salt
1 tablespoon finely chopped parsley
2 tablespoons heavy cream (optional)

Directions:
Heat the butter in a skillet and when it foams, quickly saute the chicken pieces, turning them so they cook on both sides but do not brown. Drain the chicken on paper towels.

Put the hominy in a 2-quart casserole with a lid. Place the chicken pieces on top and cover with an even layer of onion, sliced mushrooms and carrot. Add the bay leaf and sprinkle the pepper and thyme over the vegetables. Add the wine and cover the casserole. Bake in the oven for 45 minutes.

About 5 minutes before the casserole has finished, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste, and add cream if you want it.