- 3 pounds chicken pieces
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 Tbsp olive oil
- 3 tablespoons all-purpose flour
- 2 cups water
- 1 cup dry wine
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cups fresh small mushrooms
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley
- 1 cup half and half cream
- hot cooked rice
Adapted from cookingwithruthie.com
Wash and dry the chicken pieces.
Sprinkle with salt, pepper, nutmeg and paprika.
Brown the chicken in hot olive oil over high heat in a Dutch oven; remove the chicken when well browned.
Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly.
Whisk in water and wine until smooth.
Return the chicken to the Dutch oven; bring to a boil.
Cover and reduce heat to a simmer.
Cook 50 minutes. (or bake in oven at 350 degree for 50 min)
Remove chicken, keeping warm, reserve broth in large container.
Broth may be strained to remove particles.
Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned.
Add mushrooms, sage and parsley.
Add broth, half and half, and return the chicken.
Cook over medium heat, stirring until thoroughly heated.
Served over rice.