Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up2 tablespoons canola oil1/4 pound fresh mushrooms, sliced1 garlic clove, minced3 tablespoons all-purpose flour1-3/4 cups water1 tablespoon chicken bouillon granules2 large cucumbers1 cup sour cream
Preparation
In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly.
Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear.
Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.
