 | | Directions |
- Mix salt, pepper and paprika. Sprinkle over chicken pieces.
- Heat oil in a skillet large enough to hold pieces in a single layer.When oil is hot, brown chicken 3 - 4 minutes for each side. Add onions and wine, stirring around and under chicken. Add herbs. Cover and cook at a simmer for 20 minutes.
- Stir in gooseberries and cook 10 minutes more, or until chicken is done.
- Serve hot, with sauce spooned over.
- TIP: To have small amounts of wine available for cooking, decent quality boxed wine. It keeps well without refrigeration.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: large heavy skillet with lid
Servings: 4
|  | | Ingredients | | - | | 1 3 to 3 1/2 lb frying chicken, in quarters or serving pieces |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon paprika |
| - | | 1/2 teaspoon freshly ground pepper |
| - | | 2 tablespoons olive or canola oil |
| - | | 2 onions, thinly sliced |
| - | | 1/2 cup dry wine ( see TIP ) |
| - | | 1 teaspoon crumbled dry herb, such as marjoram, thyme, oregano, or use several sprigs of fresh |
| - | | 1 cup gooseberries, stems and tails removed |
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