 | | Directions |
- Mix together flour, salt, pepper and paprika. Heat oil in a heavy skillet or Dutch oven (medium heat). Roll each piece of chicken in seasoned flour and brown in hot oil. Remove chicken from pan and set aside.
- Add onions, mushrooms and lime slices to pan and cook, stirring, for 2 or 3 minutes. Add wine and 1/2 cup water and cook until liquid is almost gone.Add chicken and 1/2 cup water and simmer, partly covered, until the liquid is almost gone. Add another 1/2 cup water, cover, and simmer until chicken is tender. Check occasionally and add more water if needed. The liquid should end up cooked down to a thick sauce, but the pan should never be allowed to get dry. Total cooking time should be 30 - 45 minutes, depending on the size of the chicken
- Squeeze the remaining 1/2 lime over contents of the pan, turning chicken pieces to coat with sauce. Spoon sauce, including lime slices, over chicken and serve hot.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: heavy skillet with lid
Servings: 4
|  | | Ingredients | | - | | 1/4 cup flour |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1 teaspoon paprika |
| - | | 1 chicken, 3 1/2 to 4 lbs, cut into 8 pieces, or 8 legs and/or thighs |
| - | | 3 tablespoons olive oil |
| - | | 2 large onions, thinly sliced or chopped |
| - | | 8 ounces fresh mushrooms, sliced, or 4 oz. canned or 1 oz dried and reconstituted |
| - | | 1 large lime, 1/2 thinly sliced, the other 1/2 juiced |
| - | | 1/2 cup white wine |
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