Chicken with Cucumbers

Yields:	4 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	50 minutes
	Ready In	60 minutes

Ingredients

2	tablespoons	vegetable oil
2 1/2	pounds	frying chicken	quartered
1/4	pound	mushrooms	sliced
1	clove	garlic	minced
3	tablespoons	flour, all-purpose
1/4	cup	sherry	dry
2	cubes	chicken bouillon
2	teaspoons	chicken broth
1 1/2	teaspoons	salt
1 1/2	cups	water
2	large	cucumbers
8	ounces	sour cream

Directions

In 12 inch skillet over medium high heat, in hot salad oil, cook chicken until browned on all sides.

Remove from skillet. Add mushrooms and garlic to drippings in skillet.

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.

Add chicken, heat to boiling.

Reduce heat to low. Cover and simmer 30 minutes, stirring.

Meanwhile, cut half of a cucumber into very thin slices, set aside for garnish.

Peel remaining cucumbers and cut into large chunks.

Add cucumber chunks to chicken and continue cooking 15-20 minutes or until chicken is fork tender and cucumber is tender-

crisp.

Stir in sour cream.

Cook until heated through, but do not boil.

Arrange chicken pieces on warm platter, surrounded with chunks of cucumber and pour on sauce.

Garnish with cucumber slices.

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Member Review

Josh's Coffee Cake

This is a nice coffee cake, but it's not Hobee's. This seems to be the only version of Hobee's on the web, and it may have been on their flyer (or is that urban legend?), but this is not their signature dish. The crumb is much smoother at the restaurant and there is more topping than this recipe calls for. Additionally, it's made in tall tins, not a standard 8x8 or 9x9, which might contribute to the difference in texture. I would love to find their actual recipe somewhere, but this, unfortunately, doesn't seem to be the one.

Reviewed by alicewp

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