4 broiler-fryer leg quarters, halved and skin removed
2 tbsp. vegetable oil
12 oz. fresh mushrooms, thinly sliced
1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
3 tbsp. flour
1 c. low-sodium chicken broth
1/2 c. sherry or dry white wine (or chicken broth)
4 tsp. chopped parsley
4 c. cooked vermicelli, hot

Heat oil in large fry pan over medium heat. Add chicken and cook, turning about 10 minutes or until brown on all sides. Distribute mushrooms evenly over chicken; sprinkle with salt, paprika and pepper. Reduce heat to low and cook, uncovered, 25-30 minutes or until fork can be inserted in chicken with ease. Transfer chicken to warm platter and keep warm. Boil over high heat until all liquid evaporates. Drain off all but 2 tablespoons oil from fry pan; leave mushrooms and drippings. Sprinkle flour over all. Stir over medium heat for about 1 minute to brown flour slightly. Gradually blend in broth and sherry; add parsley and cook, stirring over medium-high about 10 minutes or until sauce is smooth and thickened. Stir hot vermicelli into sauce. Pour mixture into serving bowl and arrange chicken on top. 4 servings.