4 tablespoons butter or oil
1 teaspoon paprika
1/4 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
1 broiler−fryer chicken, cut up or
2 1/2 lbs chicken thighs
1/4 cup flour
3/4 cup dry white wine
2 cups sliced fresh mushrooms
Melt butter in 13″ X 9″ baking pan.
Stir in thyme, paprika, salt, and pepper.
Dredge chicken pieces in flour, then swish in butter (both sides), until coated.
Arrange them in a baking dish.
Bake in hot oven (400F) until browned, about 30 minutes.
Reduce heat to 350F, turn over chicken pieces, and add mushrooms and wine.
Cover dish with foil and continue baking about 30 minutes longer.