 | | Directions |
- Mix together flour, salt and pepper. Add optional seasoning, if using. Put mixture in a paper or plastic bag and shake chicken pieces, a few at a time, to coat with seaoned flour. Set aside.
- Heat oil in a large skillet with a lid. When hot, add chicken pieces (don't crowd) and cook to golden brown. Remove from skillet, set aside.
- Add mushrooms, onion slices, lemon slices, and wine or water. Cook several minutes, stirring to loosen any browned bits. Return chicken to pan, cover, and adjust heat to maintain a simmer. Cook until meat is tender, about 30 minutes (this may vary, depending on size and age of chicken).
- Taste pan juice and season, if necessary. If juice is very thick and cooked-down, use as is or thin with a tablespoon or two of water; if juice is thinner than desired, remove chicken to a warm plate and rapidly boil down juice to desired consistency. Serve with rice, noodles, or mashed potatoes.
- TIP: If your pan doesn't have a lid, make one from a double layer of foil.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
|  | | Ingredients | | - | | 1/4 cup flour |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1 teaspoon turmeric (optional) |
| - | | 1 teaspoon paprika (optional) |
| - | | 2 tablespoons olive or canola oil |
| - | | 1 chicken, about 3 lbs, or use legs and thighs, skin on or off |
| - | | 2 onions, sliced |
| - | | 1/2 lemon, sliced very thinly |
| - | | 4 ounces sliced mushrooms, fresh or canned |
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