Southern style suppah's ....

Ol'FashionHen :

Harlens that looks de-lish.

Lets see does southern france
count for southern suppah's .... hmm...

it's not fried... but was saute'ed in butter, and a cast iron
skillet was used.

She did make bread with the meal.

More than just one vegtable, and she used of those their fancy herb dressin' up suppah deals.

Hmmm... I don't know, I did not see any corn or cornbread

Mmmm... that'da been good with that meal.. cornbread.

She is married to a southerner (if my memory is right, I think)

I suppose I can make the exeption, but if you were to set
a plate of your fine suppah down in front of a southern young'un
they may look at you like what in the world is that green frilly stuff
on top of my chicken .

It looks wonderful, now were's the recipe

Yes my DH is from the south, and he did say "what is that green frilly stuff on my chicken". It is parsley, you grow that in the south don't you?!
You can't go wrong with butter and cast iron...by the way, the chicken was fried!

Recipe:
2 pounds chicken thighs and drumsticks
1 tablespoon salted butter
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf
1lb. baby carrots
2 cups onions, chopped
1/2 cup dry white wine
1/3 cup chicken broth
1 pound small (1 1/2-inch) red potatoes, skin on and halved
2/3 cup heavy cream
1 cup frozen baby peas, thawed
1 cup coarsely grated Gruyère

Pat chicken dry and season with salt and pepper.

Heat butter in a 12-inch ovenproof deep heavy casserole (cast iron works great) over moderately high heat until foam subsides, then brown chicken all over, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.

Tie parsley, thyme, then add to pan with carrots and onions, stirring to coat with fat, add bay leaf. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.

Preheat broiler.

Discard parsley, thyme and bay leaf. Stir in heavy cream, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

Serve with your favorite bread and enjoy.
You can also garnish with the green frilly things called parsley if you choose!

ETA- his recipe is NOT low fat, a friend of mine tried to make it low fat, but it really loses its appeal. Leave the sikn on the chicken and use the butter and heavy cream and endulge you taste buds!​