2 sm. fryer chickens, cut up
Salt and pepper, to taste
1/4 lb. butter
3 c. milk
2 tbsp. parsley, chopped
1/4 c. sherry
1 1/2 c. sour cream

Season chicken with salt and pepper. Saute in butter until golden brown. Place chicken and drippings in casserole. Cover with milk. Cook very slowly (about 325 to 350 degrees), about 30 minutes or until tender. Add parsley and sherry. Cook 5 to 10 minutes more. Add sour cream and stir into gravy. Keep in oven another 5 minutes or more. Check for doneness.