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    3 tbsp. butter
    2 lb. chicken thighs & drumsticks
    1 tsp. salt
    1/8 tsp. pepper
    1/2 c. water
    2 tbsp. flour
    1/2 c. cold water
    1/4 c. sour cream

    In large skillet over medium heat, melt butter; brown chicken about 5 minutes on each side. Sprinkle with salt and pepper. Pour 1/2 cup water into skillet; bring to a boil. Reduce heat; simmer partially covered 30-35 minutes or until tender, turning once.
    To prepare gravy, remove meat to serving platter; keep warm. Skim off fat, if desired. In small jar with tight-fitting lid, add flour to cold water; shake well. Gradually stir into pan drippings; cook until mixture boils and thickens, stirring constantly. Remove from heat; stir in sour cream. Serve with chicken. Makes 4 servings.




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