How to Make It
Put some flour in a paper bag, add the chicken pieces and shake well to coat them; shake off the excess flour. In a large cast-iron skillet, melt the butter in the oil. Add half the chicken at a time and season with salt and pepper. Brown over moderate heat for 4 to 5 minutes per side; transfer to a large plate.
Add the onions and mushrooms to the skillet and cook over moderately low heat for 10 minutes. Add the garlic and cook for 3 to 4 minutes. Add the chicken and cover with the onions. Add the stock and bay leaf, season with salt and pepper and bring to a boil. Cover and simmer over low heat until the chicken is cooked, about 35 minutes; discard the bay leaf. Transfer to a large platter. Sprinkle with parsley and serve.
In the South, it would be traditional to use Vidalia onions, but other sweet onions, such as Walla Walla, or even Spanish onions or yellow onions, would work well in this dish.
Dress It Up When the chicken is cooked, stir in 2 tablespoons of coarsely chopped basil and 2 cups of shelled peas. Cover the skillet and cook until the peas are done, about 7 minutes.