1 (4-pound) chicken, cut into tenths (each breast cut in half)
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons vegetable oil
2 carrots, peeled and cut into 1-inch slices
2 stalks celery, cut into 1/2-inch slices
1/2 cup chopped onion
2 cups chicken broth
1/2 teaspoon thyme leaf
1/2 teaspoon garlic powder
2 cups sliced mushrooms
Directions1.Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish and coat chicken evenly on all sides.
2.In a Dutch oven or large pot over medium heat, melt 2 tablespoons butter and heat oil until hot; brown chicken on both sides. Remove chicken from Dutch oven.
3.Melt remaining 2 tablespoons butter in Dutch oven; add carrots, celery, and onion, and cook 3 minutes, stirring occasionally. Add broth, thyme, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; mix well. Bring to a boil.
4.Return chicken to Dutch oven, add mushrooms, cover, and simmer over low heat 40 minutes, or until chicken is no longer pink in center.