Tonight's Dinner: Gilroy Chicken Paprikash

I adaptred this from The Garlic Lovers Cookbook, created by the folks at the Gilroy Garlic Festival.

The only thing I don't understand is why they allow folks to cook with garlic powder when fresh is so much better! Anyway, I omitted the dried and used fresh. I also used fresh mushrooms (instead of 1-4 oz can) and boneless skinless chicken thighs instead of 1-3 lb chicken cut into pieces. I needed to make this in under 30 minutes so these worked well.

This was very tasty.

Gilroy Chicken Paprikash  

1 pkg chicken thighs, I used boneless skinless

1/4 cup flour

2 tsp season salt

1.5 tsp paprika

1/4 tsp black pepper

1/4 tsp ground ginger

1/4 tsp basil

dash nutmeg

1 clove garlic, minced

2 tbsp butter

2 tbsp olive oil (original called for shortening)

1/4 cup sherry

2 tsp worcestershire sauce

1 tsp chicken stock base

4 oz mushrooms, sliced

1 cup sour cream  

Cut chicken into pieces; coat well with mixture of flour, season salt, pepper, paprika, ginger, basil and nutmeg. Heat butter and oil together in heavy skillet. Add garlic and brown chicken slowly. Make sure garlic deoesn't burn. Combine sherry, worcestershire sauce, and stock base; pour over browned chicken. Add mushrooms, cover and cook for 20 minutes or until tender. Remove chicken to serving platter. Blend sour cream with drippings in skillet; stir 2-3 minutes until sour cream is heated through. DO NOT ALLOW TO BOIL. Pour sauce over chicken; sprinkle with additional paprika.   Risa's notes:   Original recipe called for 1/4 tsp garlic powder in the flour mixture. I used fresh garlic for more flavor. I also used fresh mushrooms, the recipe called for 1-4 oz can and I used a spicy sherry that I got in Nashville.  

Serves 4

The Garlic Lovers Cookbook

RisaG