Preparation time: 15 minutes; Cooking time: 40-50 minutes; Serves: 4

Ingredients

• 10-12 pieces chicken (thighs or drumsticks or both)
• 3-4 tablespoons olive oil
• 227g (8oz) cremini mushrooms, sliced
• 3 garlic cloves, crushed
• ½ teaspoon cayenne or black pepper
• ¼ cup dry sherry
• 3 tablespoons all purpose flour
• Salt to taste
• 1½ cups chicken broth (or water and bouillon cube)
• 2 medium zucchini, diced (save some for garnish)
• ½ cup sour cream

Instructions

1. Season the chicken with salt and freshly ground pepper.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat and brown the chicken on all sides. Set aside.
3. In the same skillet, heat 2 tablespoons olive oil. Add the mushrooms and cook over high heat for 5 minutes, then reduce the heat and add the garlic and cayenne pepper for 1 minute.
4. Stir in the sherry and let simmer for 3 minutes, until absorbed, then stir in the flour and cook for one minute until absorbed.
5. Gradually stir in the chicken stock (broth), stirring constantly until the mixture is thickened. Season with salt.
6. Add the chicken and bring to the boil. Reduce the heat and simmer covered, 25-30 minutes or until chicken is fully cooked. Add the zucchini in the last 5 minutes of cooking.
7. Whisk or stir the sour cream until smooth. Gradually stir it into the chicken and stir to combine. Heat until piping hot but do not boil. Serve immediately, garnished with zucchini.

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