ABOUT THE RECIPE
By The New York Times
2 (2½ to 3 pound) frying chickens, cut up
Salt and freshly ground block pepper to taste
1 tablespoon imported sweet paprika
½ cup butter
2 teaspoons fresh rosemary or ½ teaspoon dried, crushed in a mortar and pestle
3 shallots, finely chopped
¼ pound mushrooms, finely diced
1 tablespoon flour
½ cup chicken broth
¼ cup dry sherry
Preheat oven to 350 degrees.
Season the chicken pieces with salt and pepper and rub in the paprika. Heat the butter in a heavy skillet and brown the chicken on all sides. Transfer the chicken to a heavy casserole and sprinkle with the rosemary. Keep warm.
Add the shallots and mushrooms to the butter remaining in the skillet and cook two minutes. Sprinkle with the flour and cook one minute while stirring. Gradually stir in, the broth and the sherry and bring to a boil.
Pour over the chicken, cover and bake 35 minutes or until chicken is done.
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