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.