1 (2 1/2 lb.) broiler-fryer, cut in serving pieces
Flour for dredging chicken
Salt and freshly ground pepper
1/4 c. butter
1 c. sliced mushrooms
1 c. sour cream
1 c. water
1/4 tsp. thyme

Mix flour, salt, and pepper. Shake chicken with flour in brown paper bag, shaking off excess flour. Melt butter in large, heavy frying pan and brown chicken on all sides. Transfer to casserole. Sprinkle the mushrooms over the chicken. Pour over sour cream that has been diluted with water. Sprinkle with thyme. Bake, covered 1 hour in 325 degree oven or until done.