Chicken and Mushrooms
|Broiler fryer||3 Pound, cut into pieces|
|Flour||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
Melt butter in a baking dish (about 9 by 13 inches) and stir in thyme, paprika, salt, and pepper.
Dredge the serving-size pieces of chicken in flour, then swish each around in butter until well coated; arrange them in the baking dish with skin side down.
Bake in hot oven (400°) until browned, about 30 minutes.
Reduce heat to 350°, turn over chicken pieces, and add the wine.
Spread mushrooms over top, cover dish with foil and continue baking about 30 minutes longer, or until tender.
To crisp the skin on chicken, set baking dish under broiler for a few minutes.
Makes 4 servings.