2 tbsp. salad oil
1 (2 1/2 to 3 lb.) broiler-fryer quartered chicken
1/4 lb. mushrooms, sliced
1 garlic clove, minced
3 tbsp. all-purpose flour
1/4 c. dry sherry
1 chicken flavored bouillon cube or env. or 2 tsp. chicken flavored stock base
1 tsp. salt
1 1/2 c. water
2 lg. cucumbers
1 (8 oz.) container sour cream

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

2. To drippings in skillet, add mushrooms and garlic; 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.

3. Add chicken; heat to boiling; reduce heat to low; cover and simmer 30 minutes, stirring.

4. Meanwhile, cut half a cucumber into very thin slices; set aside for garnish. Peel remaining cucumbers and cut into large chunks.

5. Add cucumbers to chicken and continue cooking 15 to 20 minutes until chicken is fork tender and cucumber is tender crisp. Stir in sour cream; cook until heated through, but do not boil.

6. Arrange chicken pieces on warm platter, surround with chunks of cucumber and pour on sauce. Garnish with cucumber slices.