1. Preheat oven to 350 F.
2. Season chicken thighs with paprika, salt and pepper.
3. Add 2-tablespoons butter to large skillet. Melt butter over medium heat.
4. Sauté chicken until light brown, about 10 minutes.
5. Place chicken thighs in 9-inch ceramic casserole dish.
6. Add remaining 2-tablespoons butter to skillet. Sauté mushrooms and scallions until soft, and liquid has evaporated.
7. Sprinkle all-purpose flour over mushrooms and scallions. Stir in chicken broth and dry sherry.
8. Add rosemary sprig to skillet.
9. Cook until mushroom sauce becomes thick and smooth.
10. Pour sauce over chicken.
11. Bake 60 minutes until casserole is golden brown and bubbling.
12. Remove rosemary sprig.
13. Serve hot. |
