Chicken Spanish

• 4 lbs. fat chicken
• Salt, pepper and paprika
• 1 Spanish onion, sliced

Dress, clean and cut the chicken in pieces to serve. Season with salt, pepper and paprika. Heat fat, add onion and brown, add chicken brown lightly, and let cook very slowly in covered casserole about one hour. Add tomato, carrots, celery and pepper, cover again and let cook until tender. Ten minutes before serving add the mushrooms and peas. Season to taste.