18 pieces chicken (thighs and drumsticks)
Salt, pepper, paprika
3/4 c. butter
3/4 lb. mushrooms, sliced
2 tbsp. all-purpose flour
3/4 c. regular strength chicken broth
3 tbsp. cooking sherry or wine
1/4 tsp. crumbled dried rosemary

Sprinkle chicken with salt, pepper and paprika. Over medium heat, brown chicken in half the butter for 15 minutes; transfer to shallow baking dish, arrange meat in single layer. Add remaining butter to frying pan and saute mushrooms until limp and lightly brown and liquid has evaporated. Sprinkle flour over mushrooms and stir in chicken broth, sherry and rosemary.

Cook, stirring until thickened, then pour over chicken (at this point you can cover and chill until ready to bake). Bake covered in a 350 degree oven for 1 hour. (If refrigerated, add 20 minutes.) Makes 9 servings, may use less chicken for less servings.