Debs Best Recipes  

This recipe has been adapted from an old McCormick Spices Around the World Cookbook. It has been a family favorite for years. Excellent with hot buttered noodles.

• 1 3 lb chicken cut into pieces, skin on
• ¼ c flour
• 2 t Mrs Dash or unsalted season all
• 1½ T paprika
• ¼ t pepper
• ¼ t ginger
• ¼ t basil
• 1 t salt
• dash nutmeg
• 2 T butter
• 2 T olive oil
• ¼ c sherry or water
• 2 t Worchestershire sauce
• 1 square chicken bouillion
• 1 finely chopped clove garlic
• 1 c sour cream

Cut chicken into pieces. Mix flour, salt and spices together, then coat chicken pieces.

Heat butter and oil in a large skillet. Brown the chicken pieces slowly.

Combine the sherry, Worchestershire sauce, bouillion and garlic. Pour over chicken. Cover and simmer for 45 minutes until chicken is tender.

Remove chicken to serving platter.

Blend sour cream with pan drippings. Stir until cream is heated, but do not allow to boil. Pour sauce over chicken; sprinkle with additional paprika.