Chicken à la Stanley

Ingredients

• 2 broilers (about 3 lbs total), cut into serving pieces Chicken (Can use bone-in, skin-on chicken thighs and drumsticks)
• 0.25 cup Butter (For initial cooking)
• 1 Large Onion (Thinly sliced)
• 1 cup Chicken Stock (Low sodium preferred)
• 1.5 tablespoons Butter (For roux)
• 1.5 tablespoons All-Purpose Flour (For roux)
• 0.5 cup Heavy Cream (Or more, to desired consistency)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black Pepper (To taste)
• 2 Bananas (Firm, not overripe)
• 0.25 cup All-Purpose Flour (For coating bananas)
• 2 tablespoons Butter (For sautéing bananas)

Instructions

1. 1Melt butter in a large skillet over medium heat. Add sliced onions and chicken pieces. Cover and cook slowly for 10 minutes, turning occasionally, until chicken starts to brown.
2. 2Add chicken stock to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is tender, about 20-25 minutes.
3. 3Remove chicken from the skillet and set aside. Strain the stock and onions through a sieve into a bowl. Discard solids. In the same skillet, melt butter for the roux over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until smooth. Gradually whisk in the strained stock. Bring to a simmer, stirring constantly, until thickened. Stir in cream until the sauce reaches the desired consistency. Season with salt and pepper to taste.
4. 4While the sauce is simmering, prepare the bananas. Cut bananas into diagonal slices. Lightly dredge the banana slices in flour. Melt butter in a separate skillet over medium heat. Sauté the banana slices until golden brown on both sides, about 2-3 minutes per side.
5. 5Arrange chicken on a serving dish. Pour the sauce around the chicken. Garnish with the sautéed banana slices. Serve immediately.