Chicken in Lavender Honey Wine

6 chicken thighs (bone-in)

2 T. all-purpose flour

1 t. paprika

1/4 t. each salt and pepper

1 T. olive oil

1-1/2 c. lavender honey wine

In a gallon plastic zip bag, shake together the flour, paprika, salt, and pepper. Add the chicken and shake gently to coat the pieces well. Heat the oil to medium hot in a chicken frying pan and brown the chicken on all sides (about 10 minutes total). Carefully pour the wine over the chicken. Bring to a boil, reduce heat, cover, and simmer 30 to 40 minutes until the chicken is done. Serve immediately, or, if desired, remove the chicken from the pan to a plate and cover with foil to keep warm. Deglaze the pan by stirring, and increase the heat until simmering. Cook several minutes until the liquid is reduced to a sauce-like consistency to serve over the chicken.