2 tsp. seasoned salt
1/4 tsp. black pepper
Dash of paprika
1 (2 1/2 to 3 lb.) broiler/fryer chicken (cut up into small pieces)
1/4 c. olive oil
1 med./large onion thinly sliced
10 fresh mushrooms, sliced
1 tsp. dried tarragon
1/4 c. water

Combine first 3 ingredients; sprinkle over (or rub into) chicken. Brown chicken slowly in olive oil in wok; remove from wok. Saute onions and mushrooms in some olive oil in wok. Move onions and mushrooms aside and place chicken back in wok. Spoon onions, mushrooms and tarragon over chicken.

Add water, cover and simmer until chicken is tender (18 to 20 minutes). Use remaining liquid as gravy over rice. Makes 4 to 6 servings.