1 chicken, quartered
Salt and pepper to taste
Paprika
1/2 c. flour
1 c. olive oil
10 garlic cloves, finely minced (use blender or food processor)
2 lbs. fresh mushrooms, thinly sliced
1/2 c. dry sherry
3 c. chicken stock
2 tsp. chopped parsley (to garnish)
Cooked white rice

Heat oil in skillet. Coat chicken with flour. Brown chicken on all sides and remove from pan. Add garlic and mushrooms to remaining oil and saute quickly. Stir in sherry. Add stock and bring to boil. Return chicken to pan and cook uncovered 30 to 40 minutes. Skim fat. Garnish with parsley and serve with rice. Serves 6-8.