Name: Southern Fried Chicken
Yield: Makes 6 servings
Ingredients: 1/4 cup coarsely chopped bacon; 2 cups chopped stemmed shiitake mushrooms; 1 3/4 cups chopped onions; 2 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 3 tablespoons all purpose flour; 1/4 cup dry red wine; 3 cups chicken stock or canned low-salt chicken broth; 2 tablespoons chopped fresh Italian parsley; 2 cups all purpose flour; 1 tablespoon salt; 1 tablespoon ground black pepper; 1 tablespoon chili powder; 1 tablespoon paprika; 1 tablespoon dried mustard; 1 1/2 teaspoons dried thyme; 3 large eggs; 12 skinless boneless chicken thighs (about 2 2/3 pounds); Olive oil (for frying); Garlicky Mashed Potatoes; Chopped fresh Italian parsley

"Last summer my husband and I took a day trip to the coast of New Hampshire," writes Perrin Enriquez of Cambridge, Massachusetts. "We found a fabulous place in Portsmouth called Lindbergh's Crossing, in a rustic building on the water. I'd love to get the recipes for the amazing fried rabbit and garlic mashed potatoes we had in the upstairs wine bar."

For convenience, we substituted chicken for the rabbit used at the restaurant. The gravy can be made ahead of time, but the chicken should be fried just before serving.