Food, Wine, Rock & Roll

Part food blog, part jam session

This dish is just plain old comfort food.  It is not even remotely difficult to make but does take a little time to cook.  None of the ingredients are expensive and, yet again, this meal makes excellent leftovers.  The paprika and thyme coating the chicken adds a nice savory flavor and the mushrooms mellow everything out.  Served with rice, this is a perfect meal for the whole family.


  • 4 tablespoons butter or margarine
  • 1 teaspoon paprika
  • 1/4 teaspoon thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup flour
  • 1-2 lbs chicken legs & thighs
  • 3/4 cup white cooking wine
  • 2 cups sliced fresh mushrooms


Preheat oven to 400 degrees.

Melt the butter in a shallow dish.  Stir in thyme, paprika, salt, and pepper.

Lightly dredge the chicken pieces in flour, then swish both sides in the butter until coated.

Arrange the chicken pieces in a 13×9 baking dish and bake in the oven for 30 minutes.

Reduce heat to 350 degrees, turn the chicken pieces over, and add mushrooms and wine.

Cover the dish with foil and continue to bake for 30 minutes longer.

Serve with hot buttered rice.


I really, really like anything that comes out of the Bogle Vineyards; every one of their wines is excellent.  For this dish, their Riesling is a perfect pair.  It has a nice combination of crisp and sweet with a hint of spice that goes very well with the hint of spice from the paprika in the chicken with the mellowness of the mushrooms.


Classic comfort food makes me want to go back to some of my all time favorite musicians.  For this, there is no one more classic in my mind than the great Janis Joplin.  I have been an enormous fan of Ms. Joplin’s music for more years than I can remember.  I have always been moved by her ability to combine grit, sorrow, and exuberance into her music.  The Very Best of Janis Joplin is an excellent compilation album that truly has the “very best” of her work.

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