1  frying chicken (2 1/2 to 3 pounds), cut into serving pieces
 flour
 garlic salt
 pepper
3/4 cup (1 1/2 sticks) butter
1/2 pound mushrooms, sliced
1/4 cup raisins
1  medium-sized onion, peeled and sliced
2 teaspoons paprika
2 1/4 cups chicken stock
1 cup heavy cream
1 cup regular rice
 parsley sprigs
 paprika

Coat chicken pieces in flour seasoned with garlic salt and pepper. Melt about 1/3 cup of the butter in a heavy frying pan, quickly brown chicken pieces on all sides. Remove from frying pan, set aside.

In same frying pan, melt 2 tablespoons more of the butter, add mushrooms and raisins, heat and turn just until coated with butter, remove from pan, set aside.

Add 2 tablespoons more of the butter to frying pan, add onion slices, and sauté just until limp. Arrange chicken pieces over onions. Sprinkle with the 2 teaspoons paprika. Sprinkle mushrooms and raisins over chicken. Add 1/4 cup of the chicken stock and the cream. Cover pan. Simmer chicken 45 minutes or until very tender, basting occasionally with juices in bottom of pan.

Meanwhile, in a saucepan, heat and stir rice in 2 tablespoons butter until toasted. Add the remaining 2 cups chicken stock; cover pan and cook rice until tender, about 20 minutes.

At serving time, turn rice onto heated platter. Arrange chicken and sauce on top of rice. Garnish platter with parsley sprigs and a dusting of paprika.