1 3½-4 lb chicken cut into 8 pieces (I use all thighs)
2 lbs onions, chopped fine
½ lb crimini or white button mushrooms, cleaned
2 Tbsp extra virgin olive oil
1 cup dry white wine
5 scrapes nutmeg
Mixture of ½ flour and ½ cornstarch for dusting
4 sprigs Italian parsley, chopped
1. Wash off chicken and pat dry. Salt each piece.
2. Place the olive oil in a skillet large enough to accommodate chicken in 1 layer. Turn heat to medium, and while the oil is heating, dust each piece of chicken with flour/cornstarch mixture.
3. When the oil is hot, brown chicken at high heat on all sides. Be careful not to burn it as the cornstarch can increase this possibility. When chicken is browned, transfer it to a plate.
4. Pour most of the fat out of the skillet, leaving just enough to barely coat the bottom of the pan. Add the chopped onion and sauté at medium heat until it is a rich golden brown.
5. Return chicken to the pan. When it is hot, add the white wine, salt, pepper, and nutmeg. Scrape the bottom of the pan and turn the chicken one time in the wine. Cook for several minutes until the alcohol has evaporated.
6. When the alcohol has evaporated, use a wooden spatula to place the onion on top of the chicken. Turn down the heat to low, cover, and simmer for 1 ½ hours. Check it from time to time to make sure there is enough liquid. If necessary, add water down the side of the pan, not over the chicken.
7. After ¾ hour of cooking time, add the mushrooms and salt and submerge them as best as possible into the sauce.
8. When the chicken is cooked, transfer it and the mushrooms to a warmed serving platter. Reduce the sauce if necessary. Pour it over the chicken and sprinkle with chopped parsley.