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[edit] Ingredients
2 |
tbsp. salad oil |
3 |
lb.) broiler-fryer quartered chicken |
¼ |
lb. mushrooms, sliced |
1 |
garlic clove, minced |
3 |
tbsp. all-purpose flour |
¼ |
c. dry sherry |
1 |
chicken flavored bouillon cube or env. or 2 tsp. chicken flavored stock base |
1 |
tsp. salt |
1 ½ |
c. water |
2 |
lg. cucumbers |
1 |
(8 oz.) container sour cream |
[edit] Preparation
Step 1 |
1. In 12 inch skillet over medium heat, in hot salad oil, cook chicken until browned on all sides; remove from skillet. |
Step 2 |
2. To drippings in skillet, add mushrooms and garlic; cook about 2 minutes. Stir in flour until blended. Gradually stir in sherry, bouillon, salt and water; cook, stirring constantly until mixture is slightly thickened. |
Step 3 |
3. Add chicken; heat to boiling; reduce heat to low; cover and simmer 30 minutes, stirring. |
Step 4 |
4. Meanwhile, cut half a cucumber into very thin slices; set aside for garnish. Peel remaining cucumbers and cut into large chunks. |
Step 5 |
5. Add cucumbers to chicken and continue cooking 15 to 20 minutes until chicken is fork tender and cucumber is tender crisp. Stir in sour cream; cook until heated through, but do not boil. |
Step 6 |
6. Arrange chicken pieces on warm platter, surround with chunks of cucumber and pour on sauce. Garnish with cucumber slices. |
[edit] About Chicken With Cucumbers
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