1 chicken, cut up
1 1/2 c. water
1/2 c. plus 1 tbsp. flour
1 1/8 tsp. paprika
1 1/4 tsp. salt
1/8 tsp. red pepper
1/8 tsp. ground pepper
1/8 tsp. ginger
1 1/2 tbsp. butter
1 c. sour cream
3 tbsp. chili sauce
Dash of nutmeg
1/8 tsp. basil
1 1/2 tbsp. shortening
1 tbsp. Worcestershire sauce
1 clove garlic
Sliced mushrooms
1/4 c. cooking sherry or wine

Boil backs, gizzards, and hearts in salted water until tender. Drain and save broth. Mix 1/2 cup flour, paprika, 1 teaspoon salt, red pepper, black pepper, ginger, basil, and nutmeg. Roll chicken in this mixture. Brown lightly in butter and shortening. Put in large kettle. Drain fat and put in 1 1/2 cups chicken broth, sour cream, Worcestershire sauce, chili sauce, garlic, 1/2 teaspoon salt, mushrooms, and sherry. Heat until it steams. Pour over chicken. Simmer about 1 1/2 hours. Cook slowly. Dust with paprika. Sour cream will curdle if cooked too hot.