Wash and dry the chicken pieces. Sprinkle with salt, pepper, nutmeg and paprika.
Brown the chicken in hot oil over high heat in a Dutch oven; remove the chicken when well browned.
Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly. Whisk in
water and wine until smooth.
Return the chicken to the Dutch oven; bring to a boil. Cover and reduce heat to a simmer. Cook 50 minutes.
Remove chicken, keeping warm, reserve broth in large container. Broth may be strained to remove particles.
Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned. Add mushrooms,
sage and parsley. Add broth, and chicken. Cook over medium heat, stirring until thoroughly heated. Served